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1
Trim fat from top round steak.
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2
Cut steak lengthwise in half.
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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.
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4
In bowl, toss steak with soy sauce.
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5
Cut red and yellow peppers into 1/4-inch-thick slices.
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6
Cut green onions crosswise into 2-inch pieces.
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7
Cut peel from 2 oranges; cut crosswise into 1/4-inch-thick slices, then cut each slice in half.
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8
Grate 1 teaspoon peel from remaining orange; then squeeze enough juice from the orange to equal 1/2 cup.
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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.
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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.
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11
In small bowl, mix grated orange peel, orange juice, ginger root, and cornstarch until blended; set aside.
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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.
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13
In drippings in skillet, repeat with remaining beef mixture.
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14
Return vegetables and meat to skillet.
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15
Stir in orange-juice mixture and sliced oranges; cook until liquid boils and thickens slightly and mixture is heated through.
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16
Serve beef mixture with arugula.
