Warm Orange Beef Salad

Nutritional Information

Per Serving (208 Calories, 22 g protein, 7 g fat, 14 g carbohydrate, 2 g fibre, 324 mg sodium. Good source of iron (20% DV) and excellent source of zinc (76% DV))

Experience Asian flavours at home with little effort and time. Top sirloin is a lean cut of beef and turns this salad into a satisfying meal.

1 tbsp (15 mL)

canola oil

1 lb (500 g)

Beef Top Sirloin Grilling Steak, sliced into thin strips

1 cup (250 mL)

sliced mushrooms

½ cup (125 mL)

EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion

Dried chili pepper flakes (optional)

Sauce:

1 tsp (5 mL)

grated orange rind

¼ 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

cloves garlic, minced

1 tsp (5 mL)

EACH sesame oil and Asian chili sauce

Sauce: Whisk together orange rind, orange juice, soy sauce, vinegar, ginger root, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.

Heat canola oil in large skillet or wok over high heat. Stir-fry beef for 3 to 4 minutes or until brown; transfer to a bowl. Add mushrooms, carrot, peppers, onion and 1-1/2 tbsp (22 mL) water to pan and bring to boil; reduce heat, cover and cook for 2 minutes or until tender-crisp.

Return beef and any juices to pan. Stir in reserved sauce mixture and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with chili pepper flakes (if using). Spoon over individual servings of baby lettuce.

Recipe Summary

Nutritional Information

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