Chinese: Beef Shreds With Green Pepper Recipe
Servings: 6
Ingredients
- 1 lb Flank steak
- 2 med Bell peppers
- 1 x Clove garlic
- 4 Tbsp. Peanut oil
- 1/4 tsp Salt
- 1/4 c. Stock
- 1 tsp Thin soy sauce
- 1 tsp Chili paste with soybean
- 1 tsp Sherry wine
- 1 1/2 tsp (approx) thin cornstarch paste
Directions
- Preparation: 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 till color turns bright green; plunge in cool water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add in to peanut oil. Mix sauce ingredients.
- Stir-frying: Heat wok as warm as possible. Add in garlic and 1/2 the oil; stir; remove garlic when it browns. Add in salt to oil; stir. Add in 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 in rest of oil. Stir-fry remaining meat. Add in peppers, sauce, other beef; toss briskly for about 1 minute till sauce evaporates. Serve.
- Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 130 | 62% |
| Total Fat 14.55g | 18% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 229mg | 10% |
| Potassium 336mg | 10% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.56g | 1% |
| Protein 16.6g | 27% |
