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.