Warm Orange Beef Salad

Clock Icon 30 minutes |
Servings: 5 |
Prep: 20 minutes |
Cook: 10 minutes

Warm Orange Beef Salad

Clock Icon 30 minutes
Servings: 5
Prep: 20 minutes
Cook: 10 minutes

Warm Orange Beef Salad

Clock Icon 30 minutes
Servings: 5
Prep: 20 minutes
Cook: 10 minutes

Ingredients

Ingredients

  • 1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips, OR stir fry beef strips
  • Season with salt and pepper, to taste
  • 1 Tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) EACH Julienned Peak of the Market carrot, thinly sliced sweet red or yellow pepper and red onion
  • 1 cup (250 mL) sliced mushrooms
  • 1 orange, peel and segment, (Option: sweet seasonal citrus fruit)

Sauce

  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (50 mL) orange juice
  • 2 Tbsp (30 mL) EACH Sodium reduced soy sauce and rice vinegar
  • 1 Tbsp (15 mL) EACH minced ginger root and liquid honey
  • 2 tsp (10 mL) cornstarch
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) EACH sesame oil and sweet chili sauce

Method

  1. Whisk together orange rind, orange juice, soy sauce, vinegar, ginger root, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.
  2. Heat canola oil in large skillet or wok over high heat.
  3. Slice Top Sirloin and season, stir-fry beef for 3 to 4 minutes or until brown; transfer to a bowl.
  4. Add mushrooms, carrots, peppers, onion and 1 – 1/2 tablespoons water to pan and bring to boil; reduce heat, cover and cook for 2 minutes or until tender crisp.
  5. Return beef and any juices to pan. Stir in sauce mixture and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with chili pepper flakes (optional).
  6. Spoon individual serving over baby lettuce. Use sauce as a salad dressing.