Beef Shreds With Green Pepper

Total Time: 1 min

Ingredients

• Servings: 4
• 1 lb flank steak
• 2 medium bell peppers
• 1 clove garlic
• 4 tablespoons peanut oil
• 1/4 teaspoon salt
• 1/4 cup stock
• 1 teaspoon thin soy sauce
• 1 teaspoon chili paste with soybean
• 1 teaspoon sherry wine
• 1 1/2 teaspoons thin cornstarch paste

Recipe

• 1 remove membrane from flank steak.
• 2 if it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick.
• 3 slice across grain into matchsticks about 2 1/2" long.
• 4 halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process.
• 5 slice pepper thinly to match cooked meat.
• 6 peel and quarter garlic clove; add to peanut oil.
• 7 mix sauce ingredients.
• 8 stir-frying: heat wok as hot as possible.
• 9 add garlic and 1/2 the oil; stir; remove garlic when it browns.
• 10 add salt to oil; stir.
• 11 add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat.
• 12 when meat begins to shrivel, remove to platter.
• 13 rinse wok; reheat; add rest of oil.
• 14 stir-fry remaining meat.
• 15 add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates.
• 16 serve.
• 17 garnishing note: time and inclination permitting, deep-fry about 12 shrimp chips.
• 18 arrange on serving platter around beef and peppers.