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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange Beef and Pepper Stir Fry Salad

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	260.1

Total Carbs	23.1 g

Dietary Fiber	4.7 g

Sugars	15.8 g

Total Fat	9.6 g

Saturated Fat	2.7 g

Unsaturated Fat	2.2 g

Potassium	474.7 mg

Protein	26.8 g

Sodium	253.7 mg

Dietary Exchanges 9.6 Fat, 1.1 Vegetables, 1.1 Fruits, 2.0 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
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.
Using the last orange, grate 1 teaspoon of peel and squeeze 1/2 cup of juice.
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.
Return pan to heat and melt 1 teaspoon of margarine, add green onion and sauté until tender crisp, place in bowl with peppers.
In a separate small bowl, mix the orange peel, orange juice, ginger, and cornstarch until well mixed, set aside.
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.
Cook remaining beef in the drippings in pan.
When cooked, return all of the cooked beef and vegetables to the pan; add orange juice mixture and sliced oranges.
Cook until liquid boils and slightly thickens.
Serve over arugula.