*  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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