Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea BEEF: 1 ea SAUCE:
1 lb flank steak 1/4 c stock
2 ea medium bell peppers 1 ts thin soy sauce
1 ea 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

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.
Serves 4
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