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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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