Japanese Beef Stir-Fry
By: Anonymous
Published: Sunday, December 6, 2009 - 1:59am

Ingredients




12 ounces Beef flank steak, partially
Frozen
1 tablespoon Peanut or vegetable oil
1 lrg Red bell pepper, cored,
Seeded and thinly sliced,
cup About 1 ¼
1 small Onion, thinly sliced, about
1 tablespoon Chopped fresh gingerroot OR
1 teaspoon Ground ginger
1 cl Garlic, crushed
1/8 teaspoon Crushed hot red pepper
12 ounces Fresh Chinese pea pods OR
2 pkt (6 oz) frozen, thawed
1 lrg Head escarole, about 1 lb.,
Coarsely chopped, about 8
cup 
1 tablespoon Soy sauce
1/2 teaspoon Light brown sugar, firmly
Packed

Preparation

1 Using a sharp knife,held almost parallel to cutting surface,cut partially frozen flank steak into very thin slices.In 12" skillet over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in skillet,add red bell pepper,onion,ginger, garlic and crushed red pepper.Cook about 4 minutes,stirring constantly until vegetables are crisp-tender.add pea pods,escarole,soy sauce and brown sugar.Cook about 1 minute,stirring constantly until pea pods are heated through and escarole is wilted.Stir beef into vegetables. 2 Makes 4 servings.