1 lb Flank steak
2 md Bell peppers
1    Clove garlic
4 tb Peanut oil
1/4 ts Salt
SAUCE:
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
-paste

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 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.