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Orange Beef and Pepper Stir Fry Salad
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 1/2 Vegetables , 1 1/2 Fruits , 2 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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Ingredients Directions
  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.

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