gung hey fat choy, dq!!!
i like to make a version (not all that oriental) of steak kew when i buy a whole beef tenderloin. i use the better scraps; the ones that can be trimmed further into small chunks.
first, dredge the beef in cornstarch, then stir fry in peanut oil until browned on all sides. set aside beef.
stir fry some scallions, garlic, ginger, shiitakes, and halved baby bok choy for just a minute.
add some red wine, let reduce while the veggies soften.
add some butter and soy sauce, and put the meat back in.
if needed, thicken with a corn starch slurry.
serve with rice.