See below ingredients and instructions 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
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.