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Crunchy Bean Sprouts with Beef

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Tasty stir-fried Szechuan steak slices topped with crunchy mung bean sprouts and shoe stringed onions.


  • 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


  • 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.

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