Orange beef with green peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Flank steak fat trimmed |
| ¾ | cup | Orange juice |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Creamy peanut butter |
| 1½ | tablespoon | Julienne s;iced orange peel |
| 2 | Minced small garlic cloves | |
| 1½ | teaspoon | Curry powder |
| ½ | teaspoon | Red wine vinegar |
| ¼ | teaspoon | Crushed red pepper |
| 1 | tablespoon | Peanut/vegetable oil |
| 2 | mediums | Green bell peppers cut into 1/4 inch wide strips |
| 2 | tablespoons | Chopped scallions |
| Peeled sections of 2 oranges | ||
Directions
Diagonally cut beef, against the grain, into slices ¼ 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.