• 4servings

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Nutrition Info . . .

VitaminsA, B1, H, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Flank steak

  2. 1 Garlic

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 2 teaspoons 10ml Bell peppers (medium)

  5. 4 tablespoons 60ml Peanut oil

  6. Sauce

  7. 1/4 cup 59ml Stock

  8. 1 teaspoon 5ml Chili paste with soybean

  9. 1 1/2 teaspoons 7 1/2ml Thin cornstarch paste -

  10. 1 teaspoon 5ml Thin soy sauce

  11. 1 teaspoon 5ml Sherry wine

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.

  2. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process.

  3. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil.

  4. 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.

  5. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat.

  6. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve.

  7. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers.


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