Warm Thai Beef Salad

12 ounces of beef flank steak
1/4 cup of plum sauce
2 tablespoons of red wine vinegar
1 tablespoon of water
1 to 2 teaspoons of hot bean paste
1/4 to 1/2 teaspoon of crushed red pepper
4 cups of torn mixed greens, such as curly endive, spinach, arugula, radicchio, watercress, and or leaf lettuce
One 11 ounce can of mandarin oranges, drained
2 tablespoons of cooking oil
1 red sweet red pepper, cut into strips
1 yellow sweet pepper, cut into strips
3 Serrano chili peppers, seeded and finely chopped
1 clove garlic, minced  

Trim the fat from the meat. Partially freeze meat. Thinly sliced across the grain into bite size strips. For sauce, in a small mixing bowl stir together plum sauce, vinegar, water, hot bean paste, and red pepper, set aside. Arrange mixed greens and mandarin oranges on individual serving plates, set aside. Add 1 tablespoon of cooking oil to a wok or large skillet. Preheat over medium high heat. Stir fry the sweet peppers. chili peppers, and garlic in hot oil for 3 to 4 minutes or until sweet peppers are crisp tender. Remove the peppers from wok. Add the remaining oil to wok. Add the meat, stir fry for 2 to 3 minutes or to desired doneness. Stir in sauce. Return cooked peppers to wok. Cook and stir about 2 minutes more or until heated through. Spoon the meat mixture over greens mixture on plates. Serve warm. Serves 4