Orange Beef With Green Peppers
beef, chinese
1 1/2 lb flank steak fat trimmed
3/4 cup orange juice
3 tablespoon soy sauce
2 tablespoon creamy peanut butter
1 1/2 tablespoon julienne s; iced orange peel
2 minced small garlic cloves
1 1/2 teaspoon curry powder
1/2 teaspoon red wine vinegar
1/4 teaspoon crushed red pepper
1 tablespoon peanut/vegetable oil
2 medium green bell peppers cut into 1/4 inc; h wide strips
2 tablespoon chopped scallions
1 peeled sections of 2 oranges
Diagonally cut beef, against the grain, into slices 1/4 inch thick by 4 inches long. In bowl, combine orange juice, soy sauce, peanut butter, orange peel, garlic, curry, vinegar and red pepper. STir to blend. Add beef; toss to coat evenly. Cover; set aside to marinate 2 hours at room temperature or refrigerate overnight. Heat oil in deep skillet or wok over high heat. Add beef mixture. Cook and stir 2 minutes. Remove beef from skillet with tongs or slotted spoon. Add green peppers to skillet; cook and stir about 5 minutes until browned around edges. Stir in scallions and return beef to skillet. Cook and stir 1 minute more. Garnish with orange sections.
Yield: 6 servings