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    Quick Pepper Steak

    Prep/Cook Time: 30 minutes

    1 pound boneless beef sirloin or top round steak, 3/4 inch thick
    2 tablespoons vegetable oil
    2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
    1 medium onion, cut into wedges
    1/2 teaspoon garlic powder
    1 can (10 1/4 ounces) Franco-American® Beef Gravy
    1 tablespoon Worcestershire sauce
    4 cups hot cooked rice

    1. Slice beef into thin strips. (See tip below)

    2. In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside.

    3. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat.

    4. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice.

    Makes 4 servings

    TIP: To make slicing easier, freeze beef 1 hour.

    This recipe created by Campbell's.

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