This classic Chinese stir-fry is a testament to the power of high heat and fresh ingredients. Thinly sliced flank steak sears quickly, developing a rich, savory crust while remaining tender inside. The star of the dish, however, is the mung bean sprouts, which retain a delightful crunch against the soft, scallion-like bite of yellow onion. A simple sauce made from dark soy sauce, dry sherry, and chicken stock adds depth and umami, thickened slightly with cornstarch to coat every bite. The addition of toasted Szechuan peppercorns provides a subtle, aromatic numbing spice that elevates the dish beyond a standard weeknight meal. It&# 226;ÂÂs perfect served over steamed rice for a balanced, hearty dinner that comes together in under thirty minutes.
Crunchy Bean Sprouts With Beef
Description
This classic Chinese stir-fry is a testament to the power of high heat and fresh ingredients. Thinly sliced flank steak sears quickly, developing a rich, savory crust while remaining tender inside. The star of the dish, however, is the mung bean sprouts, which retain a delightful crunch against the soft, scallion-like bite of yellow onion. A simple sauce made from dark soy sauce, dry sherry, and chicken stock adds depth and umami, thickened slightly with cornstarch to coat every bite. The addition of toasted Szechuan peppercorns provides a subtle, aromatic numbing spice that elevates the dish beyond a standard weeknight meal. It&# 226;ÂÂs perfect served over steamed rice for a balanced, hearty dinner that comes together in under thirty minutes.Ingredients
Directions
-
Prepare the Szechuan pepper salt by heating a dry wok over medium heat and adding the Szechuan peppercorns. Stir constantly until they release a strong aroma, then remove from heat. Crush the peppercorns with salt using a mortar and pestle or rolling pin, and sift to remove large coarse pieces. Store in a jar.
-
Rinse the mung bean sprouts and drain well. Slice the yellow onion into thin strips, separating the layers to match the length of the sprouts.
-
Slice the flank steak across the grain into thin strips, approximately 1/4 inch wide by 2 inches long.
-
In a small bowl, mix the chicken stock, dark soy sauce, and dry sherry. Set aside.
-
Bring a pot of water to a boil. Blanch the sliced onions in the boiling water for 10 minutes, then drain. Add the bean sprouts to the same water and blanch for 3 minutes, then drain.
-
Place the blanched onions and bean sprouts in a serving bowl. Sprinkle with about 1/2 teaspoon of the prepared Szechuan pepper salt.
-
Heat peanut oil in a wok over high heat until it just begins to smoke.
-
Add the sliced beef to the hot wok and stir-fry briskly for about 1 minute, or until the meat loses its pink color.
-
Push the beef to one side of the wok. Pour the stock mixture into the empty space and bring to a boil.
-
Dribble in the thin cornstarch paste while stirring until the sauce thickens into a light gravy. Mix the beef and sauce together.
-
Pour the beef and sauce mixture over the bean sprouts and onions in the serving bowl. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315.2kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 5.6g28%
- Cholesterol 73.2mg25%
- Sodium 96.0mg4%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 5.0g20%
- Sugars 3.2g
- Protein 28.8g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
