Steak kew

Ingredients:

1 lb flank, skirt steak or other tender beef, cut in 1-inch squares
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 or 2 garlic cloves, minced
1 or 2 slices ginger root, minced
1/2 lb. snow peas or 1 lb. chinese or regular broccoli or fresh asparagus tips
1 lb. firm ripe tomatoes, cut in wedges
3 tablespoons peanut oil

Preparation:

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.