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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.
