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Beef Shreds With Green Pepper

Type: Meat
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFlank steak
1   Garlic
1/4 teaspoon 1.3mlSalt
2 teaspoons 10mlBell peppers (medium)
4 tablespoons 60mlPeanut oil
  Sauce
1/4 cup 59mlStock
1 teaspoon 5mlChili paste with soybean
1 1/2 teaspoons 7.5mlThin cornstarch paste - *
1 teaspoon 5mlThin soy sauce
1 teaspoon 5mlSherry wine

Recipe Instructions

* 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.

Source:
Mrs. Leslie Hawker

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