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; * |
SAUCE
* 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.