Toasting a clove of garlic in hot oil lends the oil a slight smoky flavor and gives the beef only a mellow garlicky taste with no bitterness.
2 green bell peppers, halved and seeded
1/3 cup beef broth
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon chili powder
1 teaspoon sherry
4 tablespoons peanut oil
1 clove garlic, peeled
1/4 teaspoon salt
1 pound flank steak, cut into 1/4-inch-thick slices
1 celery rib, trimmed and thinly
1 carrot, peeled and thinly sliced
- Blanch halved green peppers in boiling water until bright green, 1 to 2 minutes. Drain and plunge into cold water before slicing into thin strips; set aside.
- In a small mixing bowl, whisk together beef broth, cornstarch, soy sauce, chili powder and sherry; set aside.
- Heat peanut oil in a medium, heavy skillet over medium-high heat until a drop of water sizzles in the oil. Add garlic clove; when the garlic begins to turn brown, remove and discard. Add salt, then flank steak. Stir-fry until brown, approximately 5 minutes, then add the bell peppers, celery, carrot and beef broth sauce. Stir until broth thickens, 3 to 5 more minutes.
- Serve hot over rice.
Makes 4 servings.