Beef Shreds with Green Pepper
- Ready In:
- 1min
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb flank steak
- 2 medium bell peppers
- 1 clove garlic
- 4 tablespoons peanut oil
- 1⁄4 teaspoon salt
-
SAUCE
- 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
directions
- 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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RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...