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                      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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