Chinese: beef shreds with green pepper


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Recipe by: may-lee

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Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 lb Flank steak 1/4 c Stock
2 md 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 (approx) thin cornstarch
SAUCE: -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.

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