Thanks to Campbell’s Kitchen, this was dinner tonight:

Orange Beef & Peppers

1 LB boneless beef sirloin OR top round steak, ¾" thick

2 TBS vegetable oil

2 small red peppers OR yellow peppers, cut into strips

1 large onion, sliced

1 jar (12 oz.) Franco-American® Slow Roast Beef Gravy

½ C Pace® Picante Sauce

¼ C orange juice

1 TBS soy sauce

1 tsp. grated orange zest

4 C hot cooked rice

 

Slice the beef into very thin strips. Heat half the oil in skillet; add the beef and stir-fry until browned and juices evaporate. Remove beef. Add the remaining oil, then add the peppers and onion; stir-fry until tender-crisp. Mix in the 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.

As per my usual, I made a few adjustments to the recipe when I prepared it:

• 2 LBS boneless beef sirloin instead of 1 LB.

• After slicing, I marinated the beef in a dash of soy sauce, three tablespoons of teriyaki sauce and minced garlic.

• I used cooked egg noodles rather than rice.

• I added one small can (7 oz.) of sliced mushrooms, drained.

• I did not use oil when cooking the vegetables as there was plenty of liquid left from the beef and the marinade.

My husband had two servings, and he also packed a large portion to take for his lunch break (which he has at one in the morning because he works nights).

 

I think he liked it…