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Steak Kew

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“This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it.”

Ingredients Nutrition


  1. Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
  2. In 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.
  3. Add 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.
  4. Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
  5. Add cubed meat and juices and stir-fry for 2 minutes.
  6. Remove and discard the garlic and ginger slices.
  7. Serve with fluffy, cooked white rice.

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