Steak Kew

• 1 pound beef, flank steak (london broil)
• 1 each onions chunked
• 1 1/2 tablespoons hoisin sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce, tamari
• 1/4 teaspoon black pepper
• 1 teaspoon cornstarch
• 2 garlic cloves minced
• 2 slices ginger root
• 1/2 pound snow pea pods
• 1 pound broccoli florets cut up
• 1 pound tomatoes cut up

1. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger.
2. Let stand for 15 minutes.
3. Blanch snow peas, broccoli or asparagus for 1 to 2 minutes; drain and place on heated platter; keep warm.
4. If using tomatoes, have at room temperature.
5. Heat peanut oil in a wok or skillet and stir-fry meat and onion mixture for 1 to 2 minutes; meat should be well seared but still pink inside.
6. Immediately pour over blanched vegetable and serve.
7. Or place on heated platter and surround with tomato wedges Variation with oyster sauce: Omit hoisin sauce and sesame oil and add one tablespoon oyster sauce.
8. Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons hot been paste.

beef, onions chunked, hoisin sauce, sesame oil, soy sauce, black pepper, cornstarch, garlic, ginger root, snow, broccoli, tomatoes

Taken from recipeland.com/recipe/v/steak-kew-42595 (may not work)