| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Chinese | Beef, Chinese | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Flank steak fat trimmed |
| 3/4 | c | Orange juice |
| 3 | T | Soy sauce |
| 2 | T | Creamy peanut butter |
| 1 1/2 | T | Julienne s, iced orange peel |
| 2 | Minced small garlic cloves | |
| 1 1/2 | t | Curry powder |
| 1/2 | t | Red wine vinegar |
| 1/4 | t | Crushed red pepper |
| 1 | T | Peanut/vegetable oil |
| 2 | Green bell peppers cut into | |
| 1/4 inch wide strips | ||
| 2 | T | Chopped scallions |
| Peeled sections of | ||
| 2 oranges |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 111
Total Fat: 12.5g
Cholesterol: 89.6mg
Sodium: 351.4mg
Potassium: 700.8mg
Carbohydrates: 14.6g
Fiber: 2.8g
Sugar: 9.7g
Protein: 34.4g