P F Chang'S Orange Peel Beef

• 1 1/2 lbs flank steaks, fat removed
• 1 tablespoon cornstarch
• 2 green bell peppers, rough chopped
• oil, for frying
• Marinade
• 1 egg
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon garlic powder
• Sauce
• 1 cup fresh orange juice
• 1/2 cup plum sauce
• 12 dried chilies
• peel from 1 orange, julienned

1. In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
2. In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
3. Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
4. Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.

flank, cornstarch, green bell peppers, oil, marinade, egg, salt, water, cornstarch, red pepper, garlic, sauce, orange juice, plum sauce, chilies, orange

Taken from www.food.com/recipe/p-f-changs-orange-peel-beef-512824 (may not work)