Cooking Directions

• Cook the rice according to the package directions.  While the rice is cooking, season the beef as desired.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally.  Remove the beef from the skillet.  Pour off any fat.
• Heat the remaining oil in the skillet.  Add the pepper and onion and cook until tender-crisp, stirring occasionally.
• Stir in the gravy, picante sauce, orange juice, soy sauce and orange zest and heat to a boil.  Reduce the heat to low.  Return the beef to the skillet.  Cook until the mixture is hot, stirring occasionally.  Season to taste.  Serve the beef mixture over the rice.

Ingredients

• 1 cup uncooked long grain white rice
• 1 pound boneless beef sirloin steak, about 3/4-inch thick, cut into thin strips
• 2 tablespoons vegetable oil
• 1 medium red or yellow bell pepper, cut into 2-inch strips (about 1 cup)
• 1  large onion, cut in half and sliced (about 1 cup)
• 1 can (10 1/2 ounces) Campbell’s® Beef Gravy
• 0.5 cup Pace® Picante Sauce
• 0.25 cup orange juice
• 1 tablespoon soy sauce or reduced-sodium soy sauce
• 0.5 teaspoon grated orange zest