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.