Beef Shreds with Green Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lb flank steak |
2 medium bell peppers |
1 clove garlic |
4 tablespoons peanut oil |
1/4 teaspoon salt |
1/4 cup stock |
1 teaspoon thin soy sauce |
1 teaspoon chili paste with soybean |
1 teaspoon sherry wine |
1 1/2 teaspoons thin cornstarch paste |
Directions:
1. Remove membrane from flank steak.
2. If it is a thick slab of meat, slice with grain into thin sheet about 1/4 thick.
3. Slice across grain into matchsticks about 2 1/2 long.
4. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process.
5. Slice pepper thinly to match cooked meat.
6. Peel and quarter garlic clove; add to peanut oil.
7. Mix sauce ingredients.
8. Stir-frying: Heat wok as hot as possible.
9. Add garlic and 1/2 the oil; stir; remove garlic when it browns.
10. Add salt to oil; stir.
11. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat.
12. When meat begins to shrivel, remove to platter.
13. Rinse wok; reheat; add rest of oil.
14. Stir-fry remaining meat.
15. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates.
16. Serve.
17. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips.
18. Arrange on serving platter around beef and peppers.
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