This vibrant Chinese-style stir-fry combines the earthy crunch of fresh mung bean sprouts with tender slices of flank steak. The dish is elevated by a savory sauce made from dark soy sauce, dry sherry, and chicken stock, thickened slightly with cornstarch for a glossy finish. A unique twist comes from the homemade Szechuan pepper and salt seasoning, which adds a fragrant, numbing heat that cuts through the richness of the meat. The quick blanching of the onions and sprouts ensures they remain crisp-tender, providing a delightful textural contrast to the silky beef. It&# 226;ÂÂs an ideal weeknight dinner that comes together in under 30 minutes, offering a perfect balance of protein and fresh vegetables without requiring hard-to-find ingredients.
Crunchy Bean Sprouts With Beef
Description
This vibrant Chinese-style stir-fry combines the earthy crunch of fresh mung bean sprouts with tender slices of flank steak. The dish is elevated by a savory sauce made from dark soy sauce, dry sherry, and chicken stock, thickened slightly with cornstarch for a glossy finish. A unique twist comes from the homemade Szechuan pepper and salt seasoning, which adds a fragrant, numbing heat that cuts through the richness of the meat. The quick blanching of the onions and sprouts ensures they remain crisp-tender, providing a delightful textural contrast to the silky beef. It&# 226;ÂÂs an ideal weeknight dinner that comes together in under 30 minutes, offering a perfect balance of protein and fresh vegetables without requiring hard-to-find ingredients.Ingredients
Directions
-
Rinse the bean sprouts thoroughly and drain well.
-
Slice the yellow onion into thin strips to match the length of the bean sprouts.
-
Slice the flank steak across the grain into thin pieces, approximately 1/4 inch wide by 2 inches long.
-
In a small cup, mix together the chicken stock, dark soy sauce, and dry sherry.
-
Heat a dry wok over medium heat and add the Szechuan peppercorns.
-
Stir the peppercorns constantly until they release a strong aroma, then remove from heat.
-
Crush the warm peppercorns with salt using a rolling pin or blender, then sift to remove coarse pieces.
-
In a large bowl, cover the sliced onions with boiling water and let stand for 10 minutes, then drain.
-
Add the bean sprouts to the onions, cover with boiling water, let stand for 3 minutes, then drain.
-
Sprinkle the prepared bean sprouts and onions with about 1/2 teaspoon of the Szechuan pepper-salt mixture.
-
Heat peanut oil in a hot wok until it begins to smoke.
-
Add the sliced beef and stir-fry briskly for about 1 minute, or until the meat loses its pink color.
-
Push the beef to the side of the wok and pour in the stock mixture.
-
Bring the sauce to a boil, then dribble in the cornstarch paste while stirring until a light gravy forms.
-
Toss the beef with the sauce to coat evenly.
-
Pour the beef and sauce over the prepared bean sprouts and onions in a serving bowl.
-
Serve immediately while hot.
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.
