Pepper Steak

• 2 Tbsp. vegetable oil
• 2 c. sweet pepper strips (green, red and/or yellow)
• 1 medium onion, cut into 8 wedges
• 2 cloves garlic, minced
• 1 lb. boneless beef sirloin steak, cut into thin strips
• 1 (10 3/4 oz.) can Campbell's condensed beefy mushroom soup
• 1 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• hot cooked rice

1. In a 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry pepper, onion and garlic until tender-crisp.
2. Remove; set aside.
3. In same skillet in remaining 1 tablespoon hot oil, stir-fry half of beef until browned.
4. Remove; set aside.
5. Repeat with remaining beef.
6. In same skillet, combine soup, soy sauce and ginger.
7. Return reserved vegetables and beef to skillet.
8. Heat through, stirring occasionally.
9. To serve, arrange rice on platter.
10. Spoon mixture over rice.
11. Makes about 5 cups or 4 servings.

vegetable oil, sweet pepper, onion, garlic, boneless beef sirloin steak, campbells condensed beefy mushroom soup, soy sauce, ground ginger, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384745 (may not work)