Japanese Beef Stir-fry Recipe

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Japanese Beef Stir-Fry

Kitchen Crew


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12 oz
12 ounce beef flank steak, partially frozen
1 Tbsp
peanut or vegetable oil
1 large
red bell pepper, thinly sliced
1 small
onion thinly sliced
1 Tbsp
fresh ginger root, chopped or 1 teaspoon ground
garlic clove, crushed
1/8 tsp
crushed hot red pepper
12 oz
fresh pea pods or 12 ounces frozen, thawed
1 large
head escarole, about one pound, coarsely chopped
1 Tbsp
soy sauce
1/2 tsp
light brown sugar - firmly packed


1Using a sharp knife, held almost parallel to cutting surface, cut partially frozen flank steak into very thin slices.
2In 12" skillet over medium high heat, heat oil; add beef; cook 2 to 3 minutes, stirring frequently until browned.
3Using slotted spoon, remove meat to plate; keep warm.
4To drippings in skillet, add red bell pepper, onion, ginger, garlic and crushed red pepper.
5Cook about 4 minutes, stirring constantly until vegetables are crisp-tender.
6Add pea pods, escarole, soy sauce and brown sugar.
7Cook about 1 minute, stirring constantly until pea pods are heated through and escarole is wilted.
8Stir beef into vegetables.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy