12 ounces of beef flank steak, partially frozen 1 tablespoons of 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 of chopped fresh gingerroot or 1 teaspoon of ground ginger 1 clove Garlic, crushed 1/8 teaspoon of crushed hot red pepper 12 ounces of fresh Chinese pea pods or two 6 ounce packages of oz) frozen, thawed 1 large Head escarole, about 1 pound, coarsely chopped, about 8 Cups 1 tablespoon of soy sauce 1/2 teaspoon of Light brown sugar, firmly packed
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.
