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.
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