Chinese: beef shreds with green pepper

6 servings

Ingredients

Quantity Ingredient
1 pounds Flank steak
2 mediums Bell peppers
1 Clove garlic
4 tablespoons Peanut oil
¼ teaspoon Salt
SAUCE:
¼ cup Stock
1 teaspoon Thin soy sauce
1 teaspoon Chili paste with soybean
1 teaspoon Sherry wine
1½ teaspoon (approx) thin cornstarch paste

Directions

Preparation: Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about ¼" thick.

Slice across grain into matchsticks about 2½" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil.

Mix sauce ingredients.

Stir-frying: Heat wok as hot as possible. Add garlic and ½ the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve.

Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers.

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