Japanese Beef Stir-Fry

Japanese Beef Stir-Fry Ingredients

12 oz Beef flank steak, partially	1 cl Garlic, crushed
Frozen	1/8 ts Crushed hot red pepper
1 tb Peanut or vegetable oil	12 oz Fresh Chinese pea pods OR
1 lg Red bell pepper, cored,	2 pk (6 oz) frozen, thawed
Seeded and thinly sliced,	1 lg Head escarole, about 1 lb.,
About 1 1/4 cups	Coarsely chopped, about 8
1 sm Onion, thinly sliced, about	Cups
3/4 3/4 cup	1 tb Soy sauce
1 tb Chopped fresh gingerroot OR	1/2 ts Light brown sugar, firmly
1 ts Ground ginger	Packed

Instructions for Japanese Beef Stir-Fry

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

Main Ingredient: BeefCuisine: Japanese

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