1
lb Flank, skirt steak or other tender beef, cut in 1-inch squares
1
Onion, cut in 1-inch chunks
1
1/2 tablespoon Hoisin sauce
1/2
teaspoon sesame oil
1
tablespoon Soy sauce
1/4
teaspoon Pepper
1
teaspoon Cornstarch
1
Or 2 garlic cloves, minced
1
Or 2 slices ginger root, minced
1/2
lb. Snow peas, or 1 lb. Chinese or regular broccoli, or fresh
asparagus
tips
1
lb. Firm ripe tomatoes, cut in wedges
3
tablespoons Peanut oil
Combine
beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic
and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli
or asparagus for 1 to 2 minutes; drain and place on heated
platter;
keep warm. If using tomatoes, have at room temperature.
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.
Immediately
pour over blanched vegetable and serve. Or place on
heated platter and
surround with tomato wedges.