*  Exported from  MasterCook  *

                     CRUNCHY BEAN SPROUTS WITH BEEF

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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       t            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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