| 1 | Preparation: remove membrane from flank steak. |
| 2 | If it is a thick slab of meat, slice with grain into thin sheet about ? thick. |
| 3 | Slice across grain into matchsticks about 2 ? long. |
| 4 | Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. |
| 5 | Slice pepper thinly to match cooked meat. |
| 6 | Peel and quarter garlic clove; add to peanut oil. |
| 7 | Mix sauce ingredients. |
| 8 | Stir-frying: heat wok as hot as possible. |
| 9 | Add garlic and ?the oil; stir; remove garlic when it browns. |
| 10 | Add salt to oil; stir. |
| 11 | Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. |
| 12 | When meat begins to shrivel, remove to platter. |
| 13 | Rinse wok; reheat; add rest of oil. |
| 14 | Stir-fry remaining meat. |
| 15 | Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. |
| 16 | Serve. |
| 17 | Garnishing note: time and inclination permitting, deep-fry about 12 shrimp chips. |
| 18 | Arrange on serving platter around beef and peppers. serves 4 ~-- |
