Crunchy Bean Sprouts with Beef

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.