Japanese Beef Stir-Fry
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
beef, flank steak (london broil)
partially frozen |
|
| 1 | tablespoon |
peanut oil
or vegetable |
|
| 1 | large |
sweet red bell peppers
cored, seeded and thinly sliced |
|
| 1 | small |
onions
thinly sliced |
|
| 1 | tablespoon |
ginger root
fresh, chopped, or 1 t ground ginger |
|
| 1 | clove |
garlic
crushed |
|
| ⅛ | teaspoon |
red pepper flakes
hot, crushed |
|
| 12 | ounces |
snow pea pods
fresh, or 2 pk frozen, thawed |
*
|
| 1 | head |
escarole
coarsely chopped |
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
brown sugar
light, firmly packed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
beef, flank steak (london broil)
partially frozen |
|
| 15 | ml |
peanut oil
or vegetable |
|
| 1 | large |
sweet red bell peppers
cored, seeded and thinly sliced |
|
| 1 | small |
onions
thinly sliced |
|
| 15 | ml |
ginger root
fresh, chopped, or 1 t ground ginger |
|
| 1 | clove |
garlic
crushed |
|
| 0.6 | ml |
red pepper flakes
hot, crushed |
|
| 346.8 | ml/g |
snow pea pods
fresh, or 2 pk frozen, thawed |
*
|
| 1 | head |
escarole
coarsely chopped |
* |
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
brown sugar
light, firmly packed |
|
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; 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.
