Warm Orange Beef Salad

1. Combine cornstarch, soy sauce, gingerroot, orange juice, garlic, sesame oil and chili sauce in a medium bowl. Slice beef across the grain into thin slices. Toss with cornstarch mixture; let stand 10 minutes.
2. Meanwhile, heat  the 1 tsp (5 mL) canola oil in a large fry pan or wok over medium-high heat. Stir-fry mushrooms, carrot, pepper and onion until hot and softened and mushrooms are cooked; transfer to a bowl. Heat remaining canola oil in same pan and stir-fry beef in 2 batches 3 to 4 minutes or until brown. Add to bowl with cooked vegetables; toss to combine.
3. Add Orange Vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up and dissolving the browned bits on the bottom of the pan. In large salad bowl, toss spinach with just enough hot vinaigrette to moisten; divide among 4 rimmed dinner plates. Top spinach with beef and vegetable mixture. Drizzle remaining vinaigrette over each serving.

• Orange Vinaigrette: Whisk together 1 tsp (5 mL) grated orange rind, ¼ cup (50 mL) orange juice, 2 tbsp (30 mL) rice vinegar, 1 tbsp (15 mL) sodium reduced soy sauce, and 1 tsp (5 mL) liquid honey. Makes ½ cup (125 mL).