Japanese Beef Stir-Fry

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 t 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.