Beef Shreds with Green Pepper - flank steak

Method

• 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.