Recipe - Chinese: Beef Shreds With Green Pepper

1 pound Flank steak
2 md Bell peppers
1 Clove garlic
4 tablespoon Peanut oil
One fourth teaspoon Salt
SAUCE:
One fourth cup Stock
1 teaspoon Thin soy sauce
1 teaspoon Chili paste with soybean
1 teaspoon Sherry wine
1 One half teaspoon (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 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.

Stirfrying: Heat wok as hot as possible. Add garlic and One half 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. Stirfry remaining meat. Add peppers, sauce, other beef;
toss briskly for about 1 minute until sauce evaporates. Serve.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini