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| RECIPE FOR BEEF SHREDS WITH GREEN PEPPER |
Title: Beef Shreds With Green Pepper
Category: Beef Entree Hot Vegetable
Serves: 4
Ingredients:
| 1.00 | lb | Flank Steak | | 1.00 | ea | Clove Garlic | | 0.25 | ts | Salt | | --------- | SAUCE --------- | | 0.25 | c | Stock | | 1.00 | ts | Chili Paste with Soybean | | 1.50 | ts | Thin Cornstarch Paste; * | | 2.00 | ea | Medium Bell Peppers | | 4.00 | Tb | Peanut Oil | | --------- | SAUCE --------- | | 1.00 | ts | Thin Soy Sauce | | 1.00 | ts | Sherry Wine |
Instructions:
* 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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