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.