Chinese: Beef Shreds With Green Pepper

---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE: BEEF SHREDS WITH GREEN PEPPER
Categories: Main dish, Chinese, Vegetables, Pork, Ethnic
Yield: 6 servings

1 lb Flank steak
2 md Bell peppers
1 Clove garlic
4 tb Peanut oil
1/4 ts Salt
SAUCE:
1/4 c Stock
1 ts Thin soy sauce
1 ts Chili paste with soybean
1 ts Sherry wine
1 1/2 ts (approx) thin cornstarch
-paste

Preparation: 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.

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