1 lb Flank steak
2 ea Medium bell peppers
1 ea Clove garlic
4 T Peanut oil
1/4 t Salt
1 x ———–sauce————
1/4 c Stock
1 t Thin soy sauce
1 t Chili paste with soybean
1 t Sherry wine
1 1/2 t Thin cornstarch paste; *
* 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.