| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Vegetables |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Flank steak fat trimmed |
| 3/4 |
c |
Orange juice |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Creamy peanut butter |
| 1 1/2 |
tb |
Julienne s;iced orange peel |
| 2 |
|
Minced small garlic cloves |
| 1 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Red wine vinegar |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
tb |
Peanut/vegetable oil |
| 2 |
md |
Green bell peppers cut into 1/4 inch wide strips |
| 2 |
tb |
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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