Ingredients
- 1 head escarole
- 1 packed
- 350 gr beef flank steak
- 280 gr chinese pea pods (fresh)
- 16 gr gingerroot (chopped fresh)
- 14 gr peanut
- 16 ml soy sauce
- 2 gr ginger (ground)
- 2 gr brown sugar (light)
- 1 gr 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 30 cm 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.