Place the pickles, pickle juice, orange juice and ginger in a blender and puree until very smooth. Set aside.
Place the spinach in a pot with ½ cup of water. Cover and heat over medium for 3 minutes. Turn off heat, drain excess water and toss with pepper and salt. Divide on to two plates.
Add the beef broth to a large skillet and heat over medium.
Add the sliced sirloin to the skillet and cook, tossing occasionally until cooked, about 7 minutes.
Add the pickle sauce and orange segments to the pan and heat for one minute.
Serve hot with scallions on top.
Recipe Notes
– This would also be good with ground beef rather than sirloin.