Ingredients
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

Steps
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.