ORANGE BEEF WITH GREEN PEPPERS
6 servings

1 1/2 lb Flank steak fat trimmed
3/4 cup Orange juice
3 tbsp Soy sauce
2 tbsp Creamy peanut butter
1 1/2 tbsp Julienne sliced orange peel
2 Minced small garlic cloves
1 1/2 tsp Curry powder
1/2 tsp Red wine vinegar
1/4 tsp Crushed red pepper
1 tbsp Peanut/vegetable oil
2 medium Green bell peppers cut into 1/4 inch wide strips
2 tbsp Chopped scallions
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.