1lbboneless beef top sirloin steak, 3/4 inch thick
1mediumgreen pepper, cut into 2 inch strips
1 (10 3/4 ounce) cans campbell’s tomato soup
1/4 cuporange juice
4cupshot, cooked rice
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.
“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.”