Recipe: Beef Shreds with Green Pepper

BEEF SHREDS WITH GREEN PEPPER

1 lb flank steak
2 medium bell peppers
1 clove garlic
4 tbsp peanut oil
1/4 tsp salt
FOR THE SAUCE:
1/4 cup stock
1 tsp thin soy sauce
1 tsp chili paste with soybean
1 tsp sherry wine
1 1/2 tsp thin cornstarch paste (cornstarch mixed with water)
shrimp chips (optional garnish)

Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4-inch thick. Slice across grain into matchsticks about 2 1/2-inches 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 together.

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.

Servings: 4
Adapted from unknown source