Kung Pao Beef

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Kung Pao Beef
  • Duration
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 4 beef eye round steaks, cut 3/4 to 1 inch thick (about 5 to 7 ounces each)
  • 1/2 cup prepared kung pao or Szechuan stir-fry sauce
  • 1/2 cup Water
  • 1/4 teaspoon crushed red pepper
  • 1 package (16 ounces) frozen Asian vegetable blend
  • 1/2 cup unsalted roasted peanuts
  • Hot cooked brown rice (optional)
  • Chopped green onions (optional)

Preparation

Preparation

1 Combine kung pao sauce, water and red pepper in small bowl. Place beef steaks and sauce mixture in large nonstick skillet; bring to a boil.
2 Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 Remove beef; keep warm. Add frozen vegetables to skillet; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Stir in peanuts.
4 Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.

Source: www.beefitswhatsfordinner.com