Orange Beef and Peppers
Why do take out when it's so easy to make this flavor-packed favorite right in your own home? Ready in just 40 minutes, it's perfect for weeknights or any night.
Ingredients
1 cup uncooked long grain white rice
1 pound boneless beef sirloin steak, about 3/4-inch thick, cut into thin strips
2 tablespoons vegetable oil
1 medium red or yellow bell pepper, cut into 2-inch strips (about 1 cup)
1 large onion, cut in half and sliced (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Beef Gravy
0.5 cup Pace® Picante Sauce
0.25 cup orange juice
1 tablespoon soy sauce or reduced-sodium soy sauce
0.5 teaspoon grated orange zest
1 pound boneless beef sirloin steak, about 3/4-inch thick, cut into thin strips
2 tablespoons vegetable oil
1 medium red or yellow bell pepper, cut into 2-inch strips (about 1 cup)
1 large onion, cut in half and sliced (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Beef Gravy
0.5 cup Pace® Picante Sauce
0.25 cup orange juice
1 tablespoon soy sauce or reduced-sodium soy sauce
0.5 teaspoon grated orange zest
Instructions
Cook the rice according to the package directions. While the rice is cooking, season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the pepper and onion and cook until tender-crisp, stirring occasionally.
Stir in the gravy, picante sauce, orange juice, soy sauce and orange zest and heat to a boil. Reduce the heat to low. Return the beef to the skillet. Cook until the mixture is hot, stirring occasionally. Season to taste. Serve the beef mixture over the rice.
Heat the remaining oil in the skillet. Add the pepper and onion and cook until tender-crisp, stirring occasionally.
Stir in the gravy, picante sauce, orange juice, soy sauce and orange zest and heat to a boil. Reduce the heat to low. Return the beef to the skillet. Cook until the mixture is hot, stirring occasionally. Season to taste. Serve the beef mixture over the rice.
Orange Beef and Peppers
Why do take out when it's so easy to make this flavor-packed favorite right in your own home? Ready in just 40 minutes, it's perfect for weeknights or any night.
Directions
Print
Cook the rice according to the package directions. While the rice is cooking, season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally. Remove the beef from the skillet. Pour off any fat.Heat the remaining oil in the skillet. Add the pepper and onion and cook until tender-crisp, stirring occasionally.Stir in the gravy, picante sauce, orange juice, soy sauce and orange zest and heat to a boil. Reduce the heat to low. Return the beef to the skillet. Cook until the mixture is hot, stirring occasionally. Season to taste. Serve the beef mixture over the rice.
Ingredients
1 cup uncooked long grain white rice1 pound boneless beef sirloin steak, about 3/4-inch thick, cut into thin strips2 tablespoons vegetable oil1 medium red or yellow bell pepper, cut into 2-inch strips (about 1 cup)1 large onion, cut in half and sliced (about 1 cup)1 can (10 1/2 ounces) Campbell’s® Beef Gravy0.5 cup Pace® Picante Sauce0.25 cup orange juice1 tablespoon soy sauce or reduced-sodium soy sauce0.5 teaspoon grated orange zest
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