Beef Shreds with Green Pepper

4 Servings

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Beef Shreds with Green Pepper Ingredients

1 lb Flank steak	1/4 c Stock
2 Medium bell peppers	1 ts Thin soy sauce
1 Clove garlic	1 ts Chili paste with soybean
4 tb Peanut oil	1 ts Sherry wine
1/4 ts Salt	1 1/2 ts Thin cornstarch paste; *
sauce

Instructions for Beef Shreds with Green Pepper

* 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized