Ingredients Jump to Instructions ↓

  1. 1 lb Flank steak

  2. 2 ea Medium bell peppers

  3. 1 ea Clove garlic

  4. 4 T Peanut oil

  5. 1/4 t Salt

  6. 1 x --sauce--

  7. 1/4 c Stock

  8. 1 t Thin soy sauce

  9. 1 t Chili paste with soybean

  10. 1 t Sherry wine

  11. 1 1/2 t Thin cornstarch paste;

Instructions Jump to Ingredients ↑

  1. * Approx. ++ ++ 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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