Orange Beef and Peppers

Supper is a breeze when you prepare this speedy stir-fry that tastes so
much better than take-out.

Orange Beef and Peppers
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 lb. boneless beef sirloin steak 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.
 TIP: Green peppers can be substituted for red or yellow peppers.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1940&LID=67&ET=T&MID=2005175&E=1090&xf=523>

Kitchen Clip:
The sirloin will be easier to slice if you partially freeze it for about
30 minutes.
Received on Wed Oct 4 14:12:41 2006