stir fried beef with bell pepper

this was a recipe my mom got off a campbell mushroom soup can. that was a long time ago. i recommend this recipe to anyone who loves bell peppers. it's much better if the different colored bell peppers were used for this recipe, but if only green or red bell peppers are available, then that's fine. this recipe is also a bit pricey, but the taste is worth it.

also, when i cook, i don't measure quantities of anything. i'ts always a tad of this, a pinch of that, and a splash here and there.

ingredients..
about a kilo of beef, cut into bite-sized cubes, trim the excess fat off
5-6 pieces of the largest bell pepper you could find in the market, julienned*
2 cans of campbell's cream of mushroom soup
oil for stir frying
salt and pepper to taste
soy sauce

procedure..
1. stir fry the beef in oil. let the meat's juices come out. bring the heat down to the lowest and let the meat simmer in its own juice until it's tender. keep adding about a glass of water to the beef until it becomes tender. you don't want to dry the beef out.
2. once the beef is tender, set it aside. on the same pan, put a tad of oil then stir fry the julienned bell peppers. don't let the peppers become too soggy. stir fry the peppers for about a minute to a minute and a half, depending on the quantity of the peppers.
3. pour entire contents of the cream of mushroom soup cans in the pot until they are well blended with the peppers. add soy sauce, salt, and pepper. don't add too much soy sauce. it will make the sauce too dark. if you want to adjust the taste, add more salt instead.
4. mix the beef into the bell pepper mixture and add more salt if needed.
5. serve and enjoy!

*julienne is to cut into thin strips

voila!! yummy and creamy!!