Beef Shreds with Red Pepper
Beef Shreds with Red Pepper recipe 28
beef, flank steak (london broil)
sweet bell peppers
soy sauce, tamari
thai chili paste
with soy bean
thin, mix with water to form a paste
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.