Ingredients
- 1 head escarole
- 1 packed
- 12 oz beef flank steak
- 12 oz chinese pea pods (fresh)
- 1 tb gingerroot (chopped fresh)
- 1 tb peanut
- 1 tb soy sauce
- 1 t ginger (ground)
- 1/2 ts brown sugar (light)
- 1/8 ts pepper (crushed hot red)
- 1 slice bell pepper (red)
- 1 slice onion
- some garlic
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.