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 2½" 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.
Heat wok as hot as possible. Add garlic and ½ 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.
Stirfry 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.
