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Japanese Beef Stir-Fry
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12 oz. beef flank steak (cut into thin 12 inch slices)
1 Tbls. peanut or vegetable oil
1 large red bell pepper (cored, seeded and thinly sliced)
1 small onion(thinly sliced)
1 Tbls. chopped fresh gingerroot
1 tsp. ground ginger
1 clove garlic (minced)
1/8 tsp. crushed hot red pepper
12 oz. fresh Chinese pea pods OR
2 pk (6 oz) frozen (thawed)
1 large Head escarole (Coarsely chopped, about 8 Cups)
1 Tbls. soy sauce
1/2 tsp. light brown sugar
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1. In a skillet, heat oil over medium high heat. Add beef; cook 2 to 3 minutes, stirring frequently until browned. Remove meat to plate; keep warm.
2. With the same 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.
3. Cook about 1 minute, stirring constantly until pea pods are heated through and escarole is wilted. Stir beef into vegetables. Serve with hot steam rice.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Japan |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 12183 times. |
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