Chinese Crunchy Bean Sprouts With Beef
beef, chinese
1/2 lb flank steak
1 tablespoon dark soy sauce
2 cup mung bean sprouts
1 tablespoon dry sherry
1/2 medium yellow onion
1 cornstarch paste
1 tablespoon peanut oil
2 teaspoon salt
1/2 cup chicken stock
1 teaspoon 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. From: Helen Peagram Date: 05-20-96 (F) Cooking Ä
Yield: 4 servings