Orange Beef and Peppers
Source of Recipe
Aunt Saunny
Dynamic flavors in tonight's stir-fry supper make it a real winner with the family. And it comes together in just minutes. Campbell's always has an answer to "what's for supper tonight?"
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 Slow Roast Beef Gravy
1/2 cup Pace Picante Sauce
1/4 cup orange juice
1 tbsp. soy sauce
1 tsp. grated orange peel
4 cups hot cooked rice
SLICE beef into very thin strips.
HEAT half the oil in skillet. Add beef and stir-fry until browned. Remove beef. ADD remaining oil. Add peppers and onion and stir-fry until tender-crisp. ADD gravy, picante sauce, orange juice, soy and orange peel. 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 the freezer for 20 minutes to make it easier to thinly slice. Meanwhile, slice onion and peppers, prepare sauce ingredients and put rice on to cook. Serve fortune cookies for dessert.
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