Cooking Directions

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's browned and the juices evaporate, stirring often. Remove the beef from the skillet.
• Add the remaining oil, onions, carrots and green pepper to the skillet. Cook until the vegetables are tender-crisp, stirring often. Return the beef to the skillet.
• Stir the gravy, soy, cornstarch, ginger and crushed red pepper in a small bowl until the mixture is smooth. Add the gravy mixture to the skillet and heat to a boil, stirring constantly. Cook and stir for 1 minute. Serve over the rice.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
• 4 green onion, cut into 1-inch pieces (about 1/2 cup)
• 2 medium carrot, diagonally sliced (about 1 cup)
• 1 medium green pepperor red bell pepper, cut into 1-inch pieces (about 1 cup)
• 1 can (10 1/2 ounces) Campbell’s® Au Jus Gravy
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 0.5 teaspoon ground ginger
• 0.125 teaspoon crushed red pepper
• 4 cups hot cooked regular long grain white rice