Japanese Beef Stir-fry
Ingredients:
- 1.00 Tablespoon Peanut Or Vegetable Oil
- 1.00 Large Red Bell Pepper, Cored,
- 0.50 Teaspoon Light Brown Sugar, Firmly
- 1.00 Tablespoon Chopped Fresh Gingerroot Or
- 12.00 Oz Beef Flank Steak, Partially
- 0.00 Coarsely Chopped, About 8
- 0.13 Teaspoon Crushed Hot Red Pepper
- 1.00 Large Head Escarole, About 1 Lb.,
- 0.00 About 1 1/4 Cups
- 0.00 Packed
- 1.00 Small Onion, Thinly Sliced, About
- 1.00 Tablespoon Soy Sauce
- 0.00 3/4 Cup
- 0.00 Seeded And Thinly Sliced,
- 12.00 Oz Fresh Chinese Pea Pods Or
- 2.00 Pkg (6 Oz) Frozen, Thawed
- 0.00 Cups
- 1.00 Cl Garlic, Crushed
- 1.00 Teaspoon Ground Ginger
- 0.00 Frozen
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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.
