Chinese: Beef Shreds With Green Pepperchinese, ethnic, main dish, vegetables 1 lb flank steak 2 medium bell peppers 1 clove garlic 4 tablespoon peanut oil 1/4 teaspoon salt 1 sauce: 1/4 cup stock 1 teaspoon thin soy sauce 1 teaspoon chili paste with soybean 1 teaspoon sherry wine 1 1/2 teaspoon (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. |
