Category : Beef

Yield: 4 Servings

Ingredients (Help):
1/2 lb Flank steak
2 c Mung bean sprouts
1/2 md Yellow onion
1 tb Peanut oil
1/2 c Chicken stock
1 tb Dark soy sauce
1 tb Dry sherry
Cornstarch paste
2 ts Salt
1 ts Szechuan peppercorns

Preparation: Rinse bean sprouts; drain. Separate layers of onion and
slice into thin strips to match sprouts. Cut steak into slices across
the grain 1/4" wide by 2" long. Mix stock, soy sauce and sherry in a

Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan
peppercorns, stirring constantly until peppercorns exude a strong
aroma; remove from heat. Crush peppercorns with salt, using rolling
pin or blender. Sift to remove coarse pieces. Store in closed jar.

Scalding: In large bowl, cover onions with boiling water; drain in 10
minutes. Add sprouts, cover both with boiling water; drain in 3
minutes. Sprinkle with about 1/2 tsp. Szechuan pepper/salt.

Stir-fry: Add oil to hot wok. When oil starts to smoke, add steak,
and stir-fry briskly for 1 minute or until meat loses pinkness. Push
meat aside in wok; add stock mixture and bring to boil. Dribble in
thin cornstarch paste until light gravy is formed. Mix with beef.
Pour over sprouts and onions in a serving bowl. Serve.

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