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1/2 lb Flank steak
1 tb Dark soy Sauce
2 c Mung Bean sprouts
1 tb Dry sherry
1/2 md Yellow onion
Cornstarch paste
1 tbsp Peanut oil
2 tsp Salt
1/2 c Chicken stock
1 tsp Szechuan peppercorns

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 mins. Add sprouts, cover both with boiling water; drain in 3 mins. 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.

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