Crunchy Bean Sprouts With Beef Recipe




Crunchy Bean Sprouts With Beef Ingredients

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

A Recipe for
Crunchy Bean Sprouts With Beef

 

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This is a recipe for Crunchy Bean Sprouts With Beef from the recipe cookbook of Recipes-to-go (Bean)


Food Tip
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Crunchy Bean Sprouts With Beef

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.







Crunchy Bean Sprouts With Beef Directions

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.

Serves: 4

 

 

 

 

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Crunchy Bean Sprouts With Beef Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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