Ingredients

• 1 small onion, thinly sliced about ¾ cup
• 1 tablespoon chopped fresh gingerroot or
• 1 teaspoon ground ginger
• 1 clove garlic, crushed
• 1/8 teaspoon crushed hot red pepper
• 12oz fresh Chinese pea pods or
• 2 pack (6oz) frozen, thawed
• 1 large head escarole, about 1-pound, coarsely chopped about 8 cups
• 1 tablespoon soy sauce
• ½ teaspoon light brown sugar, firmly packed

Directions

• Directions
• Using a sharp knife, held almost parallel to cutting surface, cut partially frozen flank steak into very thin slices.
• In 12-inch skillet over medium high heat, heat oil and 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.