Recipe for Japanese Beef Stir-Fry

12.00	oz	Beef flank steak, partially
		Frozen
1.00	tb	Peanut or vegetable oil
1.00	lg	Red bell pepper, cored,
		Seeded and thinly sliced,
		About 1 1/4 cups
1.00	sm	Onion, thinly sliced, about
		3/4 cup
1.00	tb	Chopped fresh gingerroot OR
1.00	ts	Ground ginger
1.00	cl	Garlic, crushed
0.12	ts	Crushed hot red pepper
12.00	oz	Fresh Chinese pea pods OR
2.00	pk	(6 oz) frozen, thawed
1.00	lg	Head escarole, about 1 lb.,
		Coarsely chopped, about 8
		Cups
1.00	tb	Soy sauce
0.50	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.

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