---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
   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
   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.