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.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Campbell's.