Beef Stir-fry I

Description
Contributed by Tina at World Recipes Y-Group
 * Makes 4 servings

Ingredients

 * 12 oz beef flank steak, partially frozen
 * 1 tbsp peanut or vegetable oil
 * 1 large red bell pepper, cored, seeded and thinly sliced, about 1¼ cups
 * 1 small onion, thinly sliced, about ¾ cup
 * 1 tbsp chopped fresh gingerroot or 1 tsp ground ginger
 * 1 clove garlic, crushed
 * ⅛ tsp crushed hot red pepper
 * 12 oz fresh Chinese pea pods or 2 pk (6 oz) frozen, thawed
 * 1 large head escarole, about 1 lb, coarsely chopped, about 8 cups
 * 1 tbsp soy sauce
 * ½ tsp [light brown sugar]], firmly packed

Directions

 * 1) Using a sharp knife, held almost parallel to cutting surface, cut partially frozen flank steak into very thin slices.
 * 2) In 12-inch skillet over medium high heat, heat oil; add beef; cook 2 to 3 minutes, stirring frequently until browned.
 * 3) Using slotted spoon,remove meat to plate; keep warm.
 * 4) To drippings in skillet, add red bell pepper, onion, ginger, garlic and crushed red pepper.
 * 5) Cook about 4 minutes, stirring constantly until vegetables are crisp-tender.
 * 6) Add pea pods, escarole, soy sauce and brown sugar.
 * 7) Cook about 1 minute, stirring constantly until pea pods are heated through an escarole is wilted.
 * 8) Stir beef into vegetables.