Beef Shreds With Green Pepper

Servings: 4
Ingredients:

1 lb  Flank Steak
2 ea  Medium Bell Peppers
1 ea  Clove Garlic
4 T   Peanut Oil
1/4 t   Salt
---------------------------SAUCE---------------------------
1/4 c  Stock
1 t  Thin Soy Sauce
1 t  Chili Paste with Soybean
1 t  Sherry Wine
1 1/2 t  Thin Cornstarch Paste; *

* Approx.

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.

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