Crunch Bean Sprout Beef
Ingredients
- 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
Direction
- 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 cup.
- 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 mins.
- Add sprouts, cover both with boiling water; drain in 3 mins.
- 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.