Japanese Beef Stir-Fry Recipe

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Japanese Beef Stir-Fry Ingredients

12 oz Beef flank steak, partially
Frozen
1 tbsp Peanut or vegetable oil
1 large Red bell pepper, cored,
Seeded and thinly sliced,
About 1 1/4 cups
1 small Onion, thinly sliced, about
3/4 cup
1 tbsp Chopped fresh gingerroot OR
1 tsp Ground ginger
1 cl Garlic, crushed
1/8 tsp Crushed hot red pepper
12 oz Fresh Chinese pea pods OR
2 package (6 oz) frozen, thawed
1 large Head escarole, about 1 lb.,
Coarsely chopped, about 8
Cups
1 tbsp Soy sauce
1/2 tsp Light brown sugar, firmly
Packed

A Recipe for
Japanese Beef Stir-Fry

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Japanese Beef Stir-Fry

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Japanese Beef Stir-Fry Directions

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.

Serves: 4

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Japanese Beef Stir-Fry Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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