Orange Beef and Peppers

• 1 beef top round steak
• 2 tbsp. soy sauce
• 1 large red pepper
• 1 large yellow pepper
• 1 bunch green onions
• 3 large oranges
• 1 tbsp. light corn-oil spread
• 3 tsp. light corn-oil spread
• 1 1/2 tsp. grated, peeled ginger root
• 3/4 tsp. cornstarch
• 2 bunch arugula

1. Trim fat from top round steak.
2. Cut steak lengthwise in half.
3. With knife held in slanting position almost parallel to the cutting surface, slice each half of steak crosswise into 1/8-inch-thick slices.
4. In bowl, toss steak with soy sauce.
5. Cut red and yellow peppers into 1/4-inch-thick slices.
6. Cut green onions crosswise into 2-inch pieces.
7. Cut peel from 2 oranges; cut crosswise into 1/4-inch-thick slices, then cut each slice in half.
8. Grate 1 teaspoon peel from remaining orange; then squeeze enough juice from the orange to equal 1/2 cup.
9. In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot light corn-oil spread, cook red and yellow peppers, stirring frequently, until golden and tender-crisp; remove to bowl.
10. In same skillet, in 1 more teaspoon hot light corn-oil spread, cook green onions, stirring frequently, until golden and tender-crisp; remove to bowl with peppers.
11. In small bowl, mix grated orange peel, orange juice, ginger root, and cornstarch until blended; set aside.
12. In same skillet, in 1 more tablespoon hot light corn-oil spread, cook half the beef mixture, stirring quickly and constantly, just until beef loses its pink color; remove to bowl with vegetables.
13. In drippings in skillet, repeat with remaining beef mixture.
14. Return vegetables and meat to skillet.
15. Stir in orange-juice mixture and sliced oranges; cook until liquid boils and thickens slightly and mixture is heated through.
16. Serve beef mixture with arugula.

beef, soy sauce, red pepper, yellow pepper, green onions, oranges, light cornoil, light cornoil, ginger root, cornstarch, arugula

Taken from www.delish.com/recipefinder/orange-beef-peppers-1421 (may not work)