Colorful bell peppers stir-fried with tender beef and sweet onion join together in a beefy sauce for topping hot rice.
cost per recipe: $8.38
The price is determined by the national average.
tablespoons vegetable oil
pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
medium green pepper or red bell peppers, cut into 2-inch-long strips
medium onion, cut into wedges
can (10 1/2 ounces) Campbell’s® Beef Gravy
tablespoon Worcestershire sauce
teaspoon garlic powder
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.
(10 1/2 ounces) Campbell’s® Beef Gravy
July 28, 2013
I found this to be a very quick and easy recipe, especially if you're not that good of a cook (like me#. My family loved it. I did make some substitutions: Instead of using the beef sirloin steak I used stir-fry beef steak #my butcher recommended it), and I added about 3 teaspoons of pepper to it, just to bring it up a notch. I substituted the long-grain rice for homemade mashed potatoes. I'd also recommend using a small pot or dutch oven to mix everything together, just to make sure you have enough room, especially if you are feeding a few more people. I also found it very easy to double and triple the recipe, if you want leftovers or are feeding a large brood.
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