BEEF SHREDS WITH GREEN PEPPER Serves: 4
This dish is simplicity itself, and, of course, that's the
challenge. You should be in and out of a very hot wok in
about 2 minutes. It is very easy to overcook. The method is
a hot wok, hot oil, having every-ready, and fast action.
1 lb flank steak
2 medium 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
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
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 pre-vent scorching of meat.
When meat begins to shrivel, remove to plat-ter. 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.
BEEF SHREDS WITH GREEN PEPPER - WOK recipe
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