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.
Stir-Fried
Beef
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.
