Title: Chinese: Beef Shreds with Green Pepper
Categories: Entree Chinese Vegetable 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.

previous

next