Chinese: beef shreds with green pepper
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Chinese: beef shreds with green pepper
  Chinese    Beef    Vegetables    Pepper    Pork    Greens  
Last updated 6/12/2012 1:14:55 AM. Recipe ID 44056. Report a problem with this recipe.
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      Title: Chinese: beef shreds with green pepper
 Categories: Main dish, Chinese, Vegetables, Pork, Ethnic
      Yield: 6 Servings
 
      1 lb Flank steak
      2 md Bell peppers
      1    Clove 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 (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.
  
  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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Recipe ID 44056 (Apr 03, 2005)

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