Campbell’s Orange Beef

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4

    • Ingredients

  • 1lbboneless beef top sirloin steak, 3/4 inch thick
  • 2tablespoonsvegetable oil
  • 1mediumgreen pepper, cut into 2 inch strips
  • 1mediumonion, sliced
  • 1 (10 3/4 ounce) cans campbell’s tomato soup
  • 1/4 cuporange juice
  • 2tablespoonssoy sauce
  • 1tablespoonvinegar
  • 1teaspoongarlic powder
  • 4cupshot, cooked rice

    • Directions

  • SLICE beef into very thin strips.
  • In medium skillet over medium-high heat, heat 1 tbsp.
  • oil in skillet.
  • Add beef and stir-fry until beef is browned and juices evaporate.
  • Push to one side of skillet.
  • Reduce heat to medium.
  • HEAT remaining oil.
  • Add pepper and onion and cook until tender-crisp.
  • ADD soup, orange juice, soy, vinegar and garlic powder.
  • Heat through, stirring occasionally.
  • Serve over rice.

    • Reviews

  • “I made this recipe with very few changes. I doubled the amount of meat. I used fresh garlic instead of garlic powder. I also added 1 beef bouillon cube & canned pineapple chunks to the mix. It had an unusual but good taste. I think next time I will serve it over egg noodles instead of rice.”

  • “I used chicken instead of beef, and it was very good. I doubled the meat, but also doubled the sauce, and there was a lot of sauce.However, we took care of that problem by pouring it over the side dishes. “

  • “Easy dish to make.Slight orangy flavor in finished dish.Makes lots of sauce for 1 lb. of beef.I think I’d increase that to 2 pounds.”

    •