Warm Orange Beef Salad

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.

RatingDifficultyIntermediate

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Yields5 Servings

 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) sodium reduced soy sauce
 2 tbsp (30 mL) rice vinegar
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) liquid honey
 2 tsp (10 mL) cornstarch
 2 cloves garlic, minced
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) Asian chili sauce

1

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.

2

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.

3

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.

Ingredients

 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) sodium reduced soy sauce
 2 tbsp (30 mL) rice vinegar
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) liquid honey
 2 tsp (10 mL) cornstarch
 2 cloves garlic, minced
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) Asian chili sauce

Directions

1

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.

2

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.

3

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.

Warm Orange Beef Salad
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