Crunchy bean sprouts with beef
Sprouts Beef Beans
Last updated 6/12/2012 12:44:05 AM. Recipe ID 3395. Report a problem with this recipe.
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 ~---
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