Ingredients1 lb Flank, skirt steak or othertender beef, cut in 1-inch -squares 1 Onion, cut in 1-inch chunks1 1/2 tb Hoisin sauce1/2 ts Oriental sesame oil1 tb Soy sauce1/4 ts Pepper1 ts Cornstarch1 Or 2 garlic cloves, minced1 Or 2 slices ginger root,minced 1/2 lb Snow peas, or1 lb Chinese or regularbroccoli, or fresh -asparagus tips, or 1 lb Firm ripe tomatoes, cut inwedges 3 tb Peanut oilHere's a nice, non-weird, Chinese recipe for Steak Kew with variations for hoisin sauce, oyster sauce and hot bean paste. Combine beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch, garlic and ginger. Let stand for 15 minutes. Blanch snow peas, broccoli or asparagus for 1 to 2 minutes; drain and place on heated platter; keep warm. If using tomatoes, have at room temperature. Heat peanut oil in a wok or skillet and stir-fry meat and onion mixture for 1 to 2 minutes; meat should be well seared but still pink inside. Immediately pour over blanched vegetable and serve. Or place on heated platter and surround with tomato wedges Variation with oyster sauce: Omit hoisin sauce and sesame oil and add one tablespoon oyster sauce. Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons hot been paste.