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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 lb boneless beef top sirloin steak, 3/4 inch thick |
2 tablespoons vegetable oil |
1 medium green pepper, cut into 2 inch strips |
1 medium onion, sliced |
1 (10 3/4 ounce) can campbell's tomato soup |
1/4 cup orange juice |
2 tablespoons soy sauce |
1 tablespoon vinegar |
1 teaspoon garlic powder |
4 cups hot, cooked rice |
Directions:
1. SLICE beef into very thin strips.
2. In medium skillet over medium-high heat, heat 1 tbsp.
3. oil in skillet.
4. Add beef and stir-fry until beef is browned and juices evaporate.
5. Push to one side of skillet.
6. Reduce heat to medium.
7. HEAT remaining oil.
8. Add pepper and onion and cook until tender-crisp.
9. ADD soup, orange juice, soy, vinegar and garlic powder.
10. Heat through, stirring occasionally.
11. Serve over rice.
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