===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:06)             Number: 343
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Cantonese Style Steak Kew      Conf: (37) Home Cooki
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          Cantonese Steak Kew

          1 lb. flank or skirt steak or
            other tender beef, cut into 1
            inch squares
          1 onion, cut into 1 inch chunks
          1 T. oyster sauce
          1 T. soy sauce
          1/4 t. pepper
          1 t. cornstarch
          1 to 2 garlic cloves, minced
          1 to 2 slices ginger root, minced
          1/2 lb. snow peas, or 1 lb.
            Chinese or regular broccoli or
            fresh asparagus tips, or 1 lb.
            firm ripe tomatoes, cut into
            wedges
          3 T. peanut oil

          Combine beef, onion, oyster sauce, soy sauce, pepper,
          cornstarch, garlic and ginger.  Let stand 15 minutes.
          Blanch snow peas, broccoli or asparagus 1 to 2 minutes.
          Drain and place on a heated platter, keep warm.  If using
          tomatoes, have at room temperature.  Heat peanut oil in
          wok or skillet and stir fry meat and onion mixture 1 to 2
          minutes, meat should be well seared but still pink
          inside.  Immediately pour over blanched vegetable and
          serve.  Or, place on a heated platter and surround with
          tomato wedges.  Note:  A variation to this dish is to omit
          the oyster sauce and add 2 teaspoons hot bean pasta and 1/
          2 teaspoon Oriental sesame oil.

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