EASY PEPPER STEAK

1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red bell peppers, cut into strips
1 medium onion, cut into 8 wedges
1/2 teaspoon garlic powder
1 (10 1/4 ounce) can Franco-American beef gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice (for serving)

Slice beef into very thin strips.*

In medium skillet over medium-high heat, heat the oil. Add beef in 2 batches and cook until browned, stirring often. Set beef aside.

Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and cook until tender-crisp. Pour off fat.

Add gravy and Worcestershire. Heat to a boil. Return beef to pan and heat through. Serve over rice.

*To make slicing easier, freeze beef 1 hour.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Little Can Big Ideas, Franco-American Gravy, Campbell's Soup Company, December 1994

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3149100