Contributed by Tina at World Recipes Y-Group
- Makes 4 servings
- 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
- Using a sharp knife, held almost parallel to cutting surface, cut partially frozen flank steak into very thin slices.
- In 12-inch 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 an escarole is wilted.
- Stir beef into vegetables.
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