Orange Beef and Peppers

Tantalize their taste buds with a delightful dinner 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.) Campbell's(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:
Always cook rice in Swanson(R) broth instead of water for irresistible
flavor. Serve a sliced cucumber salad to accompany this meal, and warm
Pepperidge(R) Farm fruit turnovers from the oven for dessert.
Received on Wed Jan 4 14:07:25 2006