Source: dLife

Sliced steak sauteed with oranges and colorful peppers served on top of arugula.

Servings

1 lb extra lean top round steak , 3/4 inch thick, well trimmed
2 tbsp low sodium soy sauce
3 large oranges
2 tbsp Margarine, 80% fat, unsalted
1 large red bell peppers , seeded and cut into 1/4 inch thick slices
1 large yellow bell pepppers , seeded and cut into 1/4 inch thick slices
1 fresh green onions , cut into 2 inch pieces (1 bunch)
1.5 tsp fresh ginger root , peeled fresh ginger
0.75 tsp cornstarch
8 oz arugula , stems trimmed

1 Cut steak in half lengthwise, then holding knife almost parallel to cutting board, slice steak crosswise into 1/8 inch thick slices; place steak in a bowl with soy sauce.
2 Remove peel and white pith from 2 oranges with a sharp paring knife, slice into 1/4 inch thick slices, then cut each slice in half.
3 Using the last orange, grate 1 teaspoon of peel and squeeze 1/2 cup of juice.
4 In a large nonstick pan, melt 2 teaspoons margarine over medium high heat, add both peppers and sauté until tender crisp, place in a large bowl.
5 Return pan to heat and melt 1 teaspoon of margarine, add green onion and sauté until tender crisp, place in bowl with peppers.
6 In a separate small bowl, mix the orange peel, orange juice, ginger, and cornstarch until well mixed, set aside.
7 Return pan to heat again and melt remaining 1 tablespoon of margarine, add half the beef mixture, stir quickly and continuously until beef is no longer pink, place in bowl with vegetables using a slotted spoon.
8 Cook remaining beef in the drippings in pan.
9 When cooked, return all of the cooked beef and vegetables to the pan; add orange juice mixture and sliced oranges.
10 Cook until liquid boils and slightly thickens.
11 Serve over arugula.

If sodium is a concern, you can lower it by choosing reduced sodium soy sauce instead of regular.