Title: Crunchy bean sprouts with beef
 Categories: Beef, Main dish
      Yield: 4 Servings
 
    1/2 lb Flank steak
      2 c  Mung bean sprouts
    1/2 ea Medium yellow onion
      1 tb Peanut oil
    1/2 c  Chicken stock
      1 tb Dark soy sauce
      1 tb Dry sherry
      1 tb Cornstarch paste
      2 ts Salt
      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.
  Serves 4 ~---