Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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