Orange Beef and Peppers

1. 1

   Trim fat from top round steak.

2. 2

   Cut steak lengthwise in half.

3. 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. 4

   In bowl, toss steak with soy sauce.

5. 5

   Cut red and yellow peppers into 1/4-inch-thick slices.

6. 6

   Cut green onions crosswise into 2-inch pieces.

7. 7

   Cut peel from 2 oranges; cut crosswise into 1/4-inch-thick slices, then cut each slice in half.

8. 8

   Grate 1 teaspoon peel from remaining orange; then squeeze enough juice from the orange to equal 1/2 cup.

9. 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. 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. 11

    In small bowl, mix grated orange peel, orange juice, ginger root, and cornstarch until blended; set aside.

12. 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. 13

    In drippings in skillet, repeat with remaining beef mixture.

14. 14

    Return vegetables and meat to skillet.

15. 15

    Stir in orange-juice mixture and sliced oranges; cook until liquid boils and thickens slightly and mixture is heated through.

16. 16

    Serve beef mixture with arugula.

* Per serving · 4 servings · Values may vary.