Beef with Crunchy bean sprouts
Source of Recipe
the web
List of Ingredients
1/2 lb Flank steak
1 tb Dark soy sauce
2 c bean sprouts
1 tb Dry sherry
1/2 md Yellow onion
Cornstarch paste(2 tbs cornstarch mixed in 1/4 cup cold water)
1 tb oil 2 ts Salt
1/2 c Chicken stock
1 ts Szechuan peppercorns Recipe
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 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.
Serves 4.
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