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Beef Shreds with Red Pepper

 

Beef Shreds with Red Pepper recipe
29

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

 

Ingredients

1 pound beef, flank steak (london broil)
2 medium sweet bell peppers
*
1 clove garlic
4 tablespoons peanut oil
¼ teaspoon salt
sauce
¼ cup stock
1 teaspoon soy sauce, tamari
thin
1 teaspoon thai chili paste
with soy bean
*
1 teaspoon sherry wine
*
1 ½ teaspoons cornstarch
thin, mix with water to form a paste

Directions

Preparation: Remove membrane from flank steak.

If it is a thick slab of meat, slice with grain into thin sheet about ¼ inch thick.

Slice across grain into matchsticks about 2½ inches 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 ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 19061% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 204mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 33g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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