Crunchy Bean Sprouts With Beef
Ingredients| 1/2 lb flank steak |
|
|---|
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.
Servings: 4
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