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Crunchy Bean Sprouts with Beef

Crunchy Bean Sprouts with Beef

Tasty stir-fried Szechuan steak slices topped with crunchy mung bean sprouts and shoe stringed onions.
Ingredient:
1/2 lb Flank Steak 2 cup Mung Bean Sprouts 1/2 med Yellow Onion 1 tbsp Peanut Oil 1/2 cup Chicken Stock 1 tbsp Soy Sauce 1 tbsp Dry Sherry 2 tsp Salt 1 tsp Szechuan Peppercorns Cornstarch Paste
Direction:
1. 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. 2. 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. 3. 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. 4. 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.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings

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