• 1/2 lb flank steak
  • 1 tbsp dark soy Sauce
  • 2 cup mung bean sprouts
  • 1 tbsp dry sherry
  • 1/2 medium yellow onion
  • cornstarch paste
  • 1 tbsp peanut oil
  • 2 tsp salt
  • 1/2 cup chicken stock
  • 1 tsp szechuan peppercorns

To make crunchy bean sprouts with beef rinse the bean sprouts and drain. Separate the onion layers 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 a rolling pin or blender.

Sift to remove coarse pieces and store in closed jar.

Scalding

Taking a large bowl, cover onions with boiling water and drain off in 10 mins. Add sprouts, cover both with boiling water and drain in 3 mins. Sprinkle with about 1/2 tsp. Szechuan pepper/salt.

Stir-fry

Add oil to a hot wok. When oil starts to smoke, add the steak and stir-fry briskly for 1 minute or until meat loses its pinkness. Push meat aside in wok and add stock mixture and bring to boil. Dribble in thin cornstarch paste until a light gravy is formed. Mix with beef. Pour over sprouts and onions in a serving bowl.