Beef Shreds With Green Pepper Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Flank steak,
2 each: Medium bell peppers,
1 each: Clove garlic,
4 tbsp: Peanut oil,
1/4 tsp: Salt,
-----------sauce------------,
1/4 cup: Stock,
1 tsp: Thin soy sauce,
1 tsp: Chili paste with soybean,
1 tsp: Sherry wine,
1 1/2 tsp: Thin cornstarch paste, *
Directions:
* Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++ Remove membrane from flank steak. If it is a
thick slab of meat, slice with grain into thin sheet about 1/4"
thick. Slice across grain into matchsticks about 2 1/2" 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 1/2 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. Garnishing
note: Time and inclination permitting, deep-fry about 12 shrimp
chips. Arrange on serving platter around beef and peppers.
Source from luhu.jp
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++ Remove membrane from flank steak. If it is a
thick slab of meat, slice with grain into thin sheet about 1/4"
thick. Slice across grain into matchsticks about 2 1/2" 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 1/2 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. Garnishing
note: Time and inclination permitting, deep-fry about 12 shrimp
chips. Arrange on serving platter around beef and peppers.
Source from luhu.jp