Warm Orange Beef Salad

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junio 24, 2015

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.

  • Productos: 5 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)


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


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.

Good source of iron (20% DV) and excellent source of zinc (76% DV).


Información nutricional

Sodio324 mg
Proteínas22 g
Grasas Totales7 g
Total Carbohydrates14 g