• 1/2 lb Flank steak
  • 1 tb Dark soy Sauce
  • 2 c Mung Bean sprouts
  • 1 tb Dry sherry
  • 1/2 md Yellow onion
  • Cornstarch paste
  • 1 tbsp Peanut oil
  • 2 tsp Salt
  • 1/2 c Chicken stock
  • 1 tsp Szechuan peppercorns


  1. Rinse Bean sprouts; drain.
  2. Separate layers of onion and slice into thin strips to match sprouts.
  3. Cut steak into slices across the Grain 1/4″ wide by 2″ long.
  4. Mix stock, soy Sauce and sherry in a cup.
  5. Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan peppercorns, stirring constantly until peppercorns exude a strong aroma; remove from heat.
  6. Crush peppercorns with salt, using rolling pin or blender.
  7. Sift to remove coarse pieces. Store in closed jar.
  8. Scalding: In large bowl, cover onions with boiling water; drain in 10 mins.
  9. Add sprouts, cover both with boiling water; drain in 3 mins.
  10. Sprinkle with about 1/2 tsp. Szechuan pepper/salt.
  11. Stir-fry: Add oil to Hot wok.
  12. When oil starts to smoke, add steak, and stir-fry briskly for 1 minute or until Meat loses pinkness.
  13. Push Meat aside in wok; add stock mixture and bring to boil.
  14. Dribble in thin cornstarch paste until light gravy is formed.
  15. Mix with Beef.
  16. Pour over sprouts and onions in a serving bowl.

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