| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Main dish, Chinese, Vegetables, Pork, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 2 |
md |
Bell peppers |
| 1 |
|
Clove garlic |
| 4 |
tb |
Peanut oil |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Stock |
| 1 |
ts |
Thin soy sauce |
| 1 |
ts |
Chili paste with soybean |
| 1 |
ts |
Sherry wine |
| 1 1/2 |
ts |
(approx) thin cornstarch paste |
INSTRUCTIONS
SAUCE:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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