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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Campbell's.