Entrees > Orange Beef & Peppers >
Orange Beef & Peppers
2 LBS beef chuck steak, cut into thin strips
2 TBS vegetable oil
2 small red peppers OR yellow peppers, cut into strips
1 large onion, sliced
1 can (7 oz.) sliced mushrooms, drained
1 jar (12 oz.) beef gravy
1/2 C picante sauce or salsa
1/4 C orange juice
1 TBS soy sauce
1 tsp. grated orange zest
4 C hot cooked rice
Marinade:
Dash soy sauce
3 TBS teriyaki sauce
1 TBS minced garlic
Slice beef into very thin strips. Marinate in a dash of soy sauce, teriyaki sauce and minced garlic for about an hour. Heat half the oil in a skillet; add beef and stir-fry until browned and juices evaporate. Remove beef. Add remaining oil, then add the peppers and onion; stir-fry until tender-crisp. Mix in gravy, picante sauce or salsa, orange juice, soy and orange zest; heat to a boil. Return beef to skillet and heat through. Serve over rice. Serves 4.
Variation: Instead of serving beef over hot cooked rice, substitute with cooked egg noodles.
Orange Beef & Peppers is featured in the Recipes-on-a-Budget Cookbook.
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