Quick Pepper Steak

Campbell's Quick Pepper Steak Recipe

Colorful bell peppers stir-fried with tender beef and sweet onion join together in a beefy sauce for topping hot rice.

At a glance

Prep

25 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 20 min.

Made With

  • Campbell’s® Beef Gravy

    Campbell’s® Beef Gravy

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What You'll Need

2 tablespoons vegetable oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
2 medium green bell peppers or red bell peppers, cut into 2-inch-long strips
1 medium onion, cut into wedges
1 can (10 1/2 ounces) Campbell’s® Beef Gravy
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 cup regular cooked long grain white rice, cooked according to package directions (about 3 cups)

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    Stir the gravy, Worcestershire and garlic powder in the skillet and heat through. Serve the beef mixture over the rice.

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  • Helper: To make slicing easier, freeze the beef for 1 hour.
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RID#25276

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