Very thin strips of flank steak are the key to tender, quick-cooking meat. This makes an easy, simple meal served with steamed rice.
1 pound beef flank steak
1/2 cup beef broth
2 tablespoons cornstarch
2 tablespoons sherry
1 tablespoon chili sauce
1/4 cup peanut oil, divided use
2 cloves garlic, thinly sliced
1/2 teaspoon salt
2 green bell peppers, seeded and julienned
Slice flank steak across the grain into very thin 2-1/2-inch long strips.
Combine beef broth, cornstarch, sherry and chili sauce in a small bowl and set aside.
Heat a large wok or skillet over medium-high heat. Add half of the peanut oil and quickly Stirfry garlic until fragrant and golden, about 1 minute. Remove and discard garlic with a slotted spoon. Add flank steak and salt and cook until browned on both sides, about 4 minutes; remove to platter when done. Drain oil, wipe wok and reheat. Add remaining oil and Stirfry green bell peppers until almost tender, about 3 minutes. Add reserved sauce mixture and toss briskly for 1 minute or until sauce reduces and thickens. Add flank steak and cook until thoroughly heated. Serve immediately.
Makes 4 servings.