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Crunchy Bean Sprouts With Beef

Crunchy Bean Sprouts With Beef recipe image
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;€™s 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 315.2
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;€™s 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
  • 1/2 lbs Flank steak
  • 1 tablespoons dark soy sauce
  • 2 cups Mung bean sprouts
  • 1 tablespoons dry sherry
  • 1/2 whole Medium yellow onion
  • 1 tablespoons cornstarch paste
  • 1 tablespoons Peanut oil
  • 2 teaspoons salt
  • 1/2 cups Chicken stock
  • 1 teaspoons Szechuan peppercorns
Directions
  1. 1
    Rinse the bean sprouts thoroughly and drain well.
  2. 2
    Slice the yellow onion into thin strips to match the length of the bean sprouts.
  3. 3
    Slice the flank steak across the grain into thin pieces, approximately 1/4 inch wide by 2 inches long.
  4. 4
    In a small cup, mix together the chicken stock, dark soy sauce, and dry sherry.
  5. 5
    Heat a dry wok over medium heat and add the Szechuan peppercorns.
  6. 6
    Stir the peppercorns constantly until they release a strong aroma, then remove from heat.
  7. 7
    Crush the warm peppercorns with salt using a rolling pin or blender, then sift to remove coarse pieces.
  8. 8
    In a large bowl, cover the sliced onions with boiling water and let stand for 10 minutes, then drain.
  9. 9
    Add the bean sprouts to the onions, cover with boiling water, let stand for 3 minutes, then drain.
  10. 10
    Sprinkle the prepared bean sprouts and onions with about 1/2 teaspoon of the Szechuan pepper-salt mixture.
  11. 11
    Heat peanut oil in a hot wok until it begins to smoke.
  12. 12
    Add the sliced beef and stir-fry briskly for about 1 minute, or until the meat loses its pink color.
  13. 13
    Push the beef to the side of the wok and pour in the stock mixture.
  14. 14
    Bring the sauce to a boil, then dribble in the cornstarch paste while stirring until a light gravy forms.
  15. 15
    Toss the beef with the sauce to coat evenly.
  16. 16
    Pour the beef and sauce over the prepared bean sprouts and onions in a serving bowl.
  17. 17
    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.

Keywords: chinese, stir fry, beef, bean sprouts, flank steak, szechuan pepper, quick dinner, vegetables, asian cuisine, wok, soy sauce, onion, crunchy, healthy, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/crunchy-bean-sprouts-with-beef-2/