Crunchy Bean Sprouts with Beef
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef, flank steak (london broil)
|
|
| 2 | cups |
mung bean sprouts
|
|
| ½ | medium |
yellow onion
|
|
| 1 | tablespoon |
peanut oil
|
|
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
peppercorns
szechuan |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef, flank steak (london broil)
|
|
| 473 | ml |
mung bean sprouts
|
|
| 0.5 | medium |
yellow onion
|
|
| 15 | ml |
peanut oil
|
|
| 118 | ml |
chicken broth
|
|
| 15 | ml |
soy sauce, dark
|
|
| 15 | ml |
sherry
dry |
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
peppercorns
szechuan |
|
Directions
Rinse bean sprouts; drain.
Separate layers of onion and slice into thin strips to match sprouts.
Cut steak into slices across the grain ¼ inch wide by 2 inches 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 ½ teaspoon 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.
