1/6 Photos of Steak Kew
This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it.
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- 4 dried Chinese mushrooms
- 1 1/2 lbs boneless sirloin steaks, 1 inch thick, trimmed of fat and gristle
- 2 tablespoons oil, divided
- 1 large garlic clove, sliced in two lengthwise
- 2 slices peeled fresh gingerroot, quarter-size
- 1/4 lb fresh small white mushroom, sliced
- 1/2 cup snow peas (thawed, if frozen)
- 1/4 cup tinned water chestnut, sliced
- 1/4 cup tinned bamboo shoot, sliced
- 1 tablespoon soy sauce
- 1 tablespoon medium-dry sherry
- 1 1/2 teaspoons hoisin sauce
- 1/4 teaspoon sugar
- fluffy white rice, as an accompaniment
- 1Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
- 2In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
- 3Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
- 4Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
- 5Add cubed meat and juices and stir-fry for 2 minutes.
- 6Remove and discard the garlic and ginger slices.
- 7Serve with fluffy, cooked white rice.
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Nutritional Facts for Steak Kew
Serving Size: 1 (250 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 547.0
- Calories from Fat 299
- Total Fat 33.2 g
- Saturated Fat 11.5 g
- Cholesterol 153.0 mg
- Sodium 394.9 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 1.5 g
- Sugars 3.6 g
- Protein 49.8 g