Warm Orange Beef Salad

in , , ,
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

Ingredients

1 tbsp (15 mL) canola oil1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips1 cup (250 mL) sliced mushrooms½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onionDried chili pepper flakes (optional)Sauce:1 tsp (5 mL) grated orange rind¼ cup (50 mL) orange juice2 tbsp (30 mL) sodium reduced soy sauce2 tbsp (30 mL) rice vinegar1 tbsp (15 mL) minced ginger root1 tbsp (15 mL) liquid honey2 tsp (10 mL) cornstarch2 cloves garlic, minced1 tsp (5 mL) sesame oil1 tsp (5 mL) Asian chili sauce

Directions

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.

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.

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.

Did you make this recipe?

Share a photo and tag us #lovecdnbeef — we can't wait to see what you've made!