Prep 0 mins
Cook 0 mins
- 1 lb flank steak
- 2 medium bell peppers
- 1 clove garlic
- 4 tablespoons peanut oil
- 1⁄4 teaspoon salt
- 1⁄4 cup stock
- 1 teaspoon thin soy sauce
- 1 teaspoon chili paste with soybean
- 1 teaspoon sherry wine
- 1 1⁄2 teaspoons thin cornstarch paste
- 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.
- Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips.
- Arrange on serving platter around beef and peppers.
looks great, though I would use red or yellow peppers instead of green. I think the green ones are bitter, but don't get that from the others. Maybe just my taste buds!
I've found that freezing the beef until slightly firm permits slicing it into proper sized strips. Seasoning I add while frying my "Beef with Green Pepper" is dark Sesame Oil (approximately 1-1/2 tsp), along with about 1/4 tsp. white pepper.