Title: Beef Shreds with Green Pepper
Categories: Beef Entree Meat Hot Vegetable
Yield: 4 Servings
| 1 | lb | Flank Steak |
| 2 | | Medium Bell Peppers |
| 1 | | Clove Garlic |
| 4 | tb | Peanut Oil |
| 1/4 | ts | Salt |
| SAUCE |
| 1/4 | c | Stock |
| 1 | ts | Thin Soy Sauce |
| 1 | ts | Chili Paste with Soybean |
| 1 | ts | Sherry Wine |
| 1 1/2 | ts | Thin Cornstarch Paste; * |
| * | | Approx. |
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++++ Remove membrane from flank steak. If it is a thick slab of meat, slice
with grain into thin sheet about 1/4" thick. Slice across grain into
matchsticks about 2 1/2" 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 1/2 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.