Wednesday, October 4, 2006

Dear Jerry,

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.

Ingredients:

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® Slow Roast Beef Gravy

1/2 cup Pace® 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.

		The sirloin will be easier to slice if you partially freeze it for about 30 minutes.
		Trying to reduce sodium in your diet, but don’t want to sacrifice great flavor? Now you can have delicious soups that taste great and are lower in sodium – with NEW Campbell’s® Lower Sodium soups! Seasoned with lower sodium natural sea salt, Campbell’s now offers many of your favorite varieties in great-tasting lower sodium versions. Learn all about our delicious lower sodium options at campbellsoup.com/lowersodium

		Beef is the soul of cooking. ~ Marie-Antoine Carême

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701