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