Steak Kew

ENTREE

Steak Kew

Serve over jasmine rice.

2 tablespoons oil

2 cloves garlic, minced

1/2 cup sliced scallions or chopped onions

11/2 pounds top-sirloin steak, trimmed and cut into 1-inch cubes

1 (8-ounce) package sliced fresh mushrooms

2 tablespoons soy sauce

1/2 cup Chinese oyster sauce

2 teaspoons sugar

2 tablespoons dry sherry

1 (8-ounce) can sliced water chestnuts, drained and rinsed

1 (8-ounce) can bamboo shoots, drained and rinsed

1 (6-ounce) package frozen sugar snap peas, thawed

In a deep skillet over medium-high heat, heat the oil. Add the garlic and scallions or onions and saute until soft. Add the beef and saute until browned on all sides. Add the mushrooms and cook until they exude their juices, soften and juices evaporate. Add the soy sauce, oyster sauce, sugar and sherry. Cook 1 to 2 minutes. Add water chestnuts, bamboo shoots and peas to pan. Stir and cook until thickened and heated through. Makes 6 servings.

Per serving: 305 calories, 49 percent calories from fat, 17 grams total fat, 5 grams saturated fat, 61 milligrams cholesterol, 13 grams carbohydrates, 3 grams total fiber, 6 grams total sugars, 10 grams net carbs, 26 grams protein, 639 milligrams sodium.

Adapted from Beachbum Berry’s Taboo Table (SLG, 2005) by Jeff Berry.