Steak Kew

14 ingredients
7 steps

Ingredients

  • 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

Directions

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

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