Orange Beef and Peppers

Directions

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.