Japanese Beef Stir-Fry

Photo: flickr user avlxyz

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

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.

Makes 4 servings.