Appetizing Muse

 

Bits about food, recipes & e-cookbooks...

 

Quick Dinner

Posted Tue, 03/23/04

 

The following recipe sounds so good. I'm rather partial to bell peppers in any color. They are best with Italian sausage, but a beef accompaniment would be just as tasty:

 

Orange Beef & Peppers

1 LB boneless beef sirloin or top round steak, 3/4" thick

2 TBS vegetable oil

2 small red peppers or yellow peppers, cut into strips

1 large onion, sliced

1 jar (12 oz.) beef gravy

1/2 C picante sauce

1/4 C orange juice

1 TBS soy sauce

1 tsp. grated orange peel

4 C hot-cooked rice

 

Slice beef into very thin strips; heat half the vegetable oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef. Add remaining oil. Add peppers and onion and stir-fry until tender-crisp. Add gravy, Picante sauce, orange juice, soy and orange peel; heat to a boil. Return beef to skillet and heat through; serve over rice. Recipe makes four servings. Tips: To make slicing easier, freeze beef one hour prior to cutting. Green peppers can also be substituted for red or yellow peppers.

As per my usual, I made a few adjustments to the recipe during preparation:

 

2 LBS boneless beef sirloin instead of 1 LB.

After slicing, I marinated the beef in a dash of soy sauce, three tablespoons of teriyaki sauce and minced garlic.

I used cooked egg noodles rather than rice.

I added one small can (7 oz.) of sliced mushrooms, drained.

I did not use oil when cooking the vegetables as there was plenty of liquid left from the beef and the marinade.

Wilbert enjoyed two servings. He also packed a large portion to take for his lunch break, which he eats at one in the morning because he works nights.

 

The original recipe comes from Campbell's Kitchen.

 

 

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