Japanese beef stir-fry

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.

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