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
- Trim fat from top round steak.
- Cut steak lengthwise in half.
- With knife held in slanting position almost parallel to the cutting surface, slice each half of steak crosswise into 1/8-inch-thick slices.
- In bowl, toss steak with soy sauce.
- Cut red and yellow peppers into 1/4-inch-thick slices.
- Cut green onions crosswise into 2-inch pieces.
- Cut peel from 2 oranges; cut crosswise into 1/4-inch-thick slices, then cut each slice in half.
- Grate 1 teaspoon peel from remaining orange; then squeeze enough juice from the orange to equal 1/2 cup.
- 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.
- 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.
- In small bowl, mix grated orange peel, orange juice, ginger root, and cornstarch until blended; set aside.
- 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.
- In drippings in skillet, repeat with remaining beef mixture.
- Return vegetables and meat to skillet.
- Stir in orange-juice mixture and sliced oranges; cook until liquid boils and thickens slightly and mixture is heated through.
- 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)