Subject: Orange Beef
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 04 2002 - 06:10:12 EST
A delicious dinner of the Far East is as close as your cupboard with
Campbell's(R) Tomato Soup on hand. Here it teams with ingredients of
beef, pepper, onion, orange juice and Asian seasonings for a quick and
easy single-skillet meal.
Orange Beef
from Campbell's Kitchen
Prep/Cook Time 25 min.
1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. vegetable oil
1 medium green pepper, cut into 2" strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's(R) Tomato Soup
1/4 cup orange juice
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
4 cups hot cooked rice
Directions:
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned and
juices evaporate. Push to one side of skillet.
HEAT remaining oil. Add pepper and onion and cook until tender-crisp.
ADD soup, orange juice, soy, vinegar and garlic. Heat through. Serve
over rice. Serves 4.
Kitchen Clip:
Choose sirloin that is bright red or deep red in color, firm to the
touch, finely grained and evenly but moderately marbled with fat. When
shopping, purchase meats last, right before heading for the checkout.
You can store beef in the coldest part of your refrigerator for up to
three days.
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