Beef Shreds With Green Pepper

Recipe Ingredients

1 lb	454g / 16oz	Flank steak
1		Garlic
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Bell peppers (medium)
4 tablespoons	60ml	Peanut oil
		Sauce
1/4 cup	59ml	Stock
1 teaspoon	5ml	Chili paste with soybean
1 1/2 teaspoons	7.5ml	Thin cornstarch paste - *
1 teaspoon	5ml	Thin soy sauce
1 teaspoon	5ml	Sherry 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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