Beef Shreds With Green Pepper Recipe

* Approx.

Step 1

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 match sticks 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.

Things You'll Need

  • 1lb Flank Steak
  • 2ea Medium Bell Peppers
  • 1ea Clove Garlic
  • 4tb Peanut Oil
  • 1/4ts Salt
  • 1/4c Stock
  • 1ts Thin Soy Sauce
  • 1ts Chili Paste with Soybean
  • 1ts Sherry Wine
  • 1 1/2ts Thin Cornstarch Paste; *

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