Recipe - Japanese Beef Stir-Fry

12 ounce Beef flank steak, partially
Frozen
1 tablespoon Peanut or vegetable oil
1 lg Red bell pepper, cored,
Seeded and thinly cut or sliced up ,
About 1 One fourth cups
1 small Onion, thinly cut or sliced up , about
Three fourths cup
1 tablespoon Chopped fresh gingerroot OR
1 teaspoon Ground ginger
1 cl Garlic, crushed
1/8 teaspoon Crushed hot red pepper
12 ounce Fresh Chinese pea pods OR
2 pack (6 oz) frozen, thawed
1 lg Head escarole, about 1 lb.,
Coarsely chopped, about 8
Cups
1 tablespoon Soy sauce
One half teaspoon 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
crisptender.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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini