Chinese: Beef Shreds With Green Pepper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Ethnic, Main dish, Pork, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Flank steak |
| 2 | Bell peppers | |
| 1 | Clove garlic | |
| 4 | T | Peanut oil |
| 1/4 | t | Salt |
| SAUCE: | ||
| 1/4 | c | Stock |
| 1 | t | Thin soy sauce |
| 1 | t | Chili paste with soybean |
| 1 | t | Sherry wine |
| 1 1/2 | t | approx thin cornstarch |
| paste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 138
Total Fat: 15.5g
Cholesterol: 60mg
Sodium: 408.1mg
Potassium: 627.1mg
Carbohydrates: 7.8g
Fiber: 1.9g
Sugar: 4.6g
Protein: 22.8g