Beef Shreds with Red Pepper
Beef Shreds with Red Pepper recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 2 | medium |
sweet bell peppers
|
*
|
| 1 | clove |
garlic
|
|
| 6E+1 | ml |
peanut oil
|
|
| 1.3 | ml |
salt
|
|
| sauce | |||
| 59 | ml |
stock
|
|
| 5 | ml |
soy sauce, tamari
thin |
|
| 5 | ml |
thai chili paste
with soy bean |
*
|
| 5 | ml |
sherry wine
|
* |
| 7.5 | ml |
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.
