| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Japanese |
Japanese, Beef |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Beef flank steak, partially |
|
|
Frozen |
| 1 |
tb |
Peanut or vegetable oil |
| 1 |
lg |
Red bell pepper, cored, |
|
|
Seeded and thinly sliced, |
|
|
About 1 1/4 cups |
| 1 |
sm |
Onion, thinly sliced, about |
|
|
3/4 cup |
| 1 |
tb |
Chopped fresh gingerroot OR |
| 1 |
ts |
Ground ginger |
| 1 |
cl |
Garlic, crushed |
| 1/8 |
ts |
Crushed hot red pepper |
| 12 |
oz |
Fresh Chinese pea pods OR |
| 2 |
pk |
(6 oz) frozen, thawed |
| 1 |
lg |
Head escarole, about 1 lb., |
|
|
Coarsely chopped, about 8 |
|
|
Cups |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Light brown sugar, firmly |
|
|
Packed |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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