2 large oranges, washed

1-1/2 tsp. peeled and grated gingerroot

2 Tbsp. lite-soy sauce

1 pound bone-in strip steak, cold, cut from bone, trimmed of fat & sliced into 1/8

1/2 cup orange juice

3/4 teaspoon cornstarch

2 Tbsp. canola oil, divided

2 large red or green peppers, seeded and sliced 1/4

Using a zester, zest 1 teaspoon orange peel from one of the oranges. Stir orange zest, gingerroot, soy sauce and sirloin together in a medium bowl. Cover. With a sharp knife, peel both oranges and slice the fruit into 1/4" circles, then quarter each circle; reserve. In a small bowl, mix the orange juice and cornstarch and reserve. In a large 12-15" saute pan, heat 1 Tbsp. canola oil. over medium-high, saute peppers for 2-3 minutes. Remove to a bowl and reserve. In the same saute pan, add the remaining 1 tablespoon oil. Saute beef mixture in hot oil very quickly, stirring just until beef loses the pink color. Return the peppers to the skillet. Add the orange juice mixture; cook and stir until the liquid boils and becomes slightly thick. Add the reserved orange quarters; cook and stir until all ingredients are heated through. Serve immediately.