Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Peanut oil 2 ts Salt
1/2 c Chicken stock 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 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.

Browse by categories