Yield: 4 servings
Measure | Ingredient |
---|---|
12 ounces | Beef flank steak, partially |
\N \N | Frozen |
1 tablespoon | Peanut or vegetable oil |
1 large | Red bell pepper, cored, |
\N \N | Seeded and thinly sliced, |
\N \N | About 1 1/4 cups |
1 small | Onion, thinly sliced, about |
\N \N | 3/4 cup |
1 tablespoon | Chopped fresh gingerroot OR |
1 teaspoon | Ground ginger |
1 clove | Garlic, crushed |
⅛ teaspoon | Crushed hot red pepper |
12 ounces | Fresh Chinese pea pods OR |
2 packs | (6 oz) frozen, thawed |
1 large | Head escarole, about 1 lb., |
\N \N | Coarsely chopped, about 8 |
\N \N | Cups |
1 tablespoon | Soy sauce |
½ teaspoon | Light brown sugar, firmly |
\N \N | Packed |
Using a sharp knife, held almost parallel to cutting surface,cut partially frozen flank steak into very thin slices. In wok or 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.