Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Flank Steak 4 T Peanut Oil
2 ea Medium Bell Peppers 1/4 t Salt
1 ea Clove Garlic

---------------------------SAUCE--------------------------------
1/4 c Stock 1 t Sherry Wine
1 t Thin Soy Sauce 1 1/2 t Thin Cornstarch Paste; *
1 t Chili Paste with Soybean

* 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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