Beef Shreds with Green Pepper

---------- Recipe via Meal-Master (tm) v8.01

Title: Beef Shreds with Green Pepper
Categories: Vegetables, Beef
Yield: 4 servings

1 lb Flank Steak 4 tb Peanut Oil
2 ea Medium Bell Peppers 1/4 ts Salt
1 ea Clove Garlic

-----------------------------------SAUCE-----------------------------------
1/4 c Stock 1 ts Sherry Wine
1 ts Thin Soy Sauce 1 1/2 ts Thin Cornstarch Paste; *
1 ts Chili Paste with Soybean

* 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.

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