This sounds so good – I’m rather partial to bell peppers in any color. They are best with Italian sausage, but I’m sure a beef accompaniment would be just as tasty:

 

Orange Beef & Peppers

From Campbell’s Kitchen

 

1 LB boneless beef sirloin OR top round steak, 3/4" thick

2 TBS vegetable oil

2 small red peppers OR yellow peppers, cut into strips

1 large onion, sliced

1 jar (12 oz.) beef gravy

½ C Picante sauce

¼ C orange juice

1 TBS soy sauce

1 tsp. grated orange peel

4 C hot cooked rice

 

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 peel; heat to a boil. Return beef to skillet and heat through; serve over rice. Recipe makes four servings. Tips: To make slicing easier, freeze beef one hour prior to cutting. Green peppers can also be substituted for red or yellow peppers.