---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Chinese, Vegetables, Pork, Ethnic
       Yield: 6 servings
       1 lb Flank steak
       2 md Bell peppers
       1    Clove garlic
       4 tb Peanut oil
     1/4 ts Salt
     1/4 c  Stock
       1 ts Thin soy sauce
       1 ts Chili paste with soybean
       1 ts Sherry wine
   1 1/2 ts (approx) thin cornstarch
   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 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
   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.