1/2 lb Flank steak
2 c  Mung bean sprouts
1/2 md Yellow onion
1 tb Peanut oil
1/2 c  Chicken stock
1 tb Dark soy sauce
1 tb Dry sherry
Cornstarch paste
2 ts Salt
1 ts Szechuan peppercorns

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.