Beef Shreds With Green Pepper

Serves:

Ingredients:

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

Method:

* 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.