Japanese Beef Stir-fry

Ingredients: Tablespoon Peanut Or Vegetable Oil Large Red Bell Pepper, Cored, Teaspoon Light Brown Sugar, Firmly Tablespoon Chopped Fresh Gingerroot Or Oz Beef Flank Steak, Partially Coarsely Chopped, About 8 Teaspoon Crushed Hot Red Pepper Large Head Escarole, About 1 Lb., About 1 1/4 Cups Packed Small Onion, Thinly Sliced, About Tablespoon Soy Sauce 3/4 Cup Seeded And Thinly Sliced, Oz Fresh Chinese Pea Pods Or Pkg (6 Oz) Frozen, Thawed Cups Cl Garlic, Crushed Teaspoon Ground Ginger Frozen Makes:

Directions:

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.

| |