---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Shreds With Green Pepper
 Categories: Vegetables, Beef
      Yield: 4 Servings
 
      1 lb  Flank steak
      2 md  Bell peppers
      1 cl  Garlic
      4 tb  Peanut oil
    1/4 ts  Salt

-----------------------------------SAUCE-----------------------------------
    1/4 c  Stock
      1 ts Thin soy sauce
      1 ts Chili paste with soybean
      1 ts Sherry wine
  1 1/2 ts Thin corn starch paste
           - (approximate)
 
  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 half of 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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