Beef shreds with green pepper

Yield: 4 servings

Measure Ingredient
1 pounds Flank Steak
2 eaches Medium Bell Peppers
1 each Clove Garlic
¼ cup Stock
1 teaspoon Thin Soy Sauce
1 teaspoon Chili Paste with Soybean
4 tablespoons Peanut Oil
¼ teaspoon Salt
1 teaspoon Sherry Wine
1½ teaspoon Thin Cornstarch Paste; *


* Approx.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ 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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