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

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.