Beef with crunchy bean sprouts

Yield: 1 servings

Measure Ingredient
½ pounds Flank steak
2 cups Mung bean sprouts
½ medium Yellow onion
1 tablespoon Peanut oil
½ cup Chicken stock
1 tablespoon Dark soy sauce
1 tablespoon Dry sherry
\N \N Cornstarch paste
2 teaspoons Salt
1 teaspoon 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 ¼" 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 ½ 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.

From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes

Similar recipes