Tuesday, July 19, 2011

Steak Kew

Summer is definitely my least favorite season out of all of them, and if it weren’t for the great produce, I swear I’d move to New Zealand for June-August. But luckily, the summer here isn't too hot so I think I can live with it for a few months.

Don't you think fresh tomatoes, right off the vine, are absolute wonderful? In the garden I’m growing with Tim’s mom, we have a few tomato plants that are growing really fast. We also have several varieties growing at work, including purple tomatillos! There are already some green ones, and I’m sure once they start to ripen, we are going to have tomatoes coming out of our ears! (ok not really, but you get the idea!)

The other night I was really craving something with tomatoes, but I also wanted a stir-fry, which made things difficult because most stir-frys I make don't include tomatoes. Then I found this recipe, which was perfect! Steak kew is a lot like a stir fry, but you blanch the broccolini and the tomatoes are left raw. I was surprised at how delicious it turned out. For a great summer stir-fry, you must try this dish.

Steak Kew
Serves 4

1 lb flank, skirt steak or other tender beef, cut in ½ in. strips
1 onion, cut in 1−inch chunks
1 1/2 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon pepper
1 teaspoon cornstarch
1 garlic clove, minced
1 slice ginger root, minced
1 bunch broccolini,
2 firm ripe tomatoes, cut in wedges
3 tablespoons peanut oil
Cooked rice

1. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger in a large bowl. Let stand for 15 minutes. Blanch broccolini for 1 to 2 minutes; drain and place on a platter. Scatter tomato wedges over broccolini.

2. Heat peanut oil in a wok or skillet and stir−fry meat and onion mixture for 1 to 2 minutes; meat should be seared but still pink inside. Immediately pour over blanched vegetables and serve with rice.



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