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Crunchy Bean Sprouts With Beef

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      Title: CRUNCHY BEAN SPROUTS WITH BEEF
 Categories: Chinese, Meats
      Yield: 4 Servings
 
    1/2 lb Flank steak
      2 c  Mung bean sprouts
    1/2 md Yellow onion
      1 tb Peanut oil
    1/2 c  Chicken stock
      1 tb Dark soy sauce
      1 tb Dry sherry
           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.
 
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