Beef Shreds with Red Pepper

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.