Orange Beef and Peppers

Spicy, savory stir-fry fills up a hungry family tonight.

Orange Beef and Peppers
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 lb. boneless beef sirloin OR top round steak, 3/4" thick
2 tbsp. vegetable oil
2 small red peppers OR yellow peppers, cut into strips
1 large onion, sliced
1 jar (12 oz.) Franco-American(R) Slow Roast Beef Gravy
1/2 cup Pace(R) Picante Sauce
1/4 cup orange juice
1 tbsp. soy sauce
1 tsp. grated orange zest
4 cups hot cooked rice

Directions:
SLICE beef into very thin strips.
HEAT half the oil in skillet. Add beef and stir-fry until browned and
juices evaporate. Remove beef.
ADD remaining oil. Add peppers and onion and stir-fry until tender-crisp.
ADD gravy, picante sauce, orange juice, soy and orange zest. Heat to a
boil. Return beef to skillet and heat through. Serve over rice. Serves
4.
To make slicing easier, freeze beef 1 hr.
Green peppers can be substituted for red or yellow peppers.

Kitchen Clip:
Place steak in freezer for 30 to 40 minutes to make it easier to thinly slice.
Received on Thu Sep 30 22:02:33 2004