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BEEF SHREDS WITH GREEN PEPPER

Category:    Beef, Main dishes, Meats, Hot, Vegetables
Yield:4 servings
 
      1 lb Flank Steak                         4 tb Peanut Oil
      2 ea Medium Bell Peppers               1/4 ts Salt
      1 ea Clove Garlic                  

-----------------------------------SAUCE-----------------------------------
    1/4 c  Stock                               1 ts Sherry Wine
      1 ts Thin Soy Sauce                  1 1/2 ts Thin Cornstarch Paste; *
      1 ts Chili Paste with Soybean       
 
      *    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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