Orange Beef and Peppers

Everyone loves a stir-fry, and this one is sure to be a hit with your
dinner-time crowd!

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.

Green peppers can be substituted for red or yellow peppers.

Kitchen Clip:
The zest of an orange is the colored skin of the rind. Underneath it is
the bitter white pith and, then, the fruit. Be sure to avoid the white
pith when zesting the orange.
Received on Tue Jul 17 14:45:43 2007