serves 6
ingredients
700g/11⁄2lb flank steak
175ml/6fl oz orange juice
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
11⁄2 tablespoons orange zest
2 garlic cloves (crushed)
11⁄2 teaspoons curry powder
1⁄2 teaspoon red wine vinegar
1⁄2 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 green peppers, cut into 1cm/1⁄2in
wide strips
• Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
• In a bowl, combine the orange juice, soy sauce, peanut butter, orange
zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the
beef and toss to coat evenly. Cover and set aside to marinate for
2 hours at room temperature.
• Heat the oil in a heavy frying pan or wok over a high heat. Add the
marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a
slotted spoon and set aside on a plate.
• Add the green peppers to the pan, then stir-fry for about 5 minutes until
the peppers are browned around the edges.
• Return the beef to the pan, and stir-fry for a further 1 minute to heat
through. Serve hot.
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