Beef Shreds with Green Pepper
chili paste with soybean
thin cornstarch paste
Remove membrane from flank steak.
If it is a thick slab of meat, slice with grain into thin sheet about 1/4 inch thick.
Slice across grain into matchsticks about 2 1/2 inch 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.
Stir-frying: Heat wok as hot as possible.
Add garlic and 1/2 the oil; stir; remove garlic when it browns.
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.
Arrange on serving platter around beef and peppers.