Crunchy bean sprouts with beef

4 servings

Ingredients

Quantity 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
Cornstarch paste
2 teaspoons Salt
1 teaspoon Szechwan peppercorns

Directions

Sprouts are tasty, healthy, easy to grow at home and inexpensive.

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 Szechwan pepper/salt: heat dry wok to medium and add Szechwan 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. Szechwan 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.

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