Japanese beef stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Beef flank steak, partially |
| Frozen | ||
| 1 | tablespoon | Peanut or vegetable oil |
| 1 | large | Red bell pepper, cored, |
| Seeded and thinly sliced, | ||
| About 1 1/4 cups | ||
| 1 | small | Onion, thinly sliced, about |
| 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., |
| Coarsely chopped, about 8 | ||
| Cups | ||
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Light brown sugar, firmly |
| Packed | ||
Directions
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.