Yield: 4 servings
|1 pounds||Flank Steak|
|2 eaches||Medium Bell Peppers|
|1 each||Clove Garlic|
|1 teaspoon||Thin Soy Sauce|
|1 teaspoon||Chili Paste with Soybean|
|4 tablespoons||Peanut Oil|
|1 teaspoon||Sherry Wine|
|1½ teaspoon||Thin Cornstarch Paste; *|
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ 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.