Prep 10 mins
Cook 20 mins
- 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
- 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.