[Update my dinner status], I'm making this tonight.
10 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 oz Beef flank steak, partially
- Frozen
- 1 tb Peanut or vegetable oil
- 1 lg Red bell pepper, cored,
- Seeded and thinly sliced,
- About 1 1/4 cups
- 1 sm Onion, thinly sliced, about
- 3/4 3/4 cup
- 1 tb Chopped fresh gingerroot OR
- 1 ts Ground ginger
- 1 cl Garlic, crushed
- 1/8 ts Crushed hot red pepper
- 12 oz Fresh Chinese pea pods OR
- 2 pk (6 oz) frozen, thawed
- 1 lg Head escarole, about 1 lb.,
- Coarsely chopped, about 8
- Cups
- 1 tb Soy sauce
- 1/2 ts Light brown sugar, firmly
- Packed
Preparation
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
