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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Quick Pepper Steak
Colorful bell peppers stir-fried with tender beef and sweet onion join together in a beefy sauce for topping hot rice.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 25 minutes
Cook Time: 20 minutes
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2 tablespoons vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into thin strips
red pepper, cut into 2-inch-long strips (about 3 cups) or 2 medium green pepper
1 medium onion, cut into wedges
1 can (10 1/2 ounces) Campbell's® Beef Gravy
1 tablespoon worcestershire sauce
1/2 teaspoon garlic powder
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)




Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef in batches and cook until it's well browned, stirring often. Remove the beef from the skillet and set aside. Pour off any fat.
Reduce the heat to medium and add the remaining oil. Add the peppers and onion and cook until they're tender-crisp. Return the beef to the skillet.
Stir the gravy, Worcestershire and garlic powder in the skillet and heat through. Serve the beef mixture over the rice.
Helper: To make slicing easier, freeze the beef for 1 hour.


Notes:
Nutritional Values per Serving using Campbell's Beef Gravy: Calories 403, Total Fat 13g, Saturated Fat 3g, Cholesterol 66mg, Sodium 431mg, Total Carbohydrate 44g, Dietary Fiber 2g, Protein 26g, Vitamin A 4%DV, Vitamin C 42%DV, Calcium 4%DV, Iron 23%DV

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