Steak Kew @ Trey Yuen
Chinese restaurants have adapted to American palates for so long that it's hard to tell what's originally Chinese and what isn't. I have my doubts about this dish, which Frank Wong says is genuinely Cantonese. Of the excellence of the flavor there is no doubt. They way Trey Yuen serves it--in small steaks, not cubes--takes advantage of the ribeye (and sometimes filet mignon) they use for the dish. The sauce is thick and emphatically flavorful, with hoisin sauce used to give it a vague barbecue taste. Green beans, onions, carrots and a few other vegetables full out the plate. Steak kew used to be a more common dish on Chinese menus than it is now. Nobody ever did it better than the Wong Brothers here. [caption id="attachment_26047" align="alignnone" width="399"]
Steak kew, new style.[/caption]
