Kung Pao Beef
Try making this classic dish at home tonight!
Serves 4 |
|4 eye round steaks, cut 3/4" to 1" thick |
|1/2 cup kung pao or Szechuan stir-fry sauce, prepared |
|1/2 cup water |
|1/4 teaspoon red pepper, crushed |
|1 package Asian vegetable blend |
|1/2 cup roasted peanuts, (unsalted) |
| Brown rice, (cooked, optional) |
| green onions, (chopped, optional) |
- 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. Reduce heat; cover tightly and simmer 1 1/2 to 2 hours or until beef is fork-tender.
- 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.
- Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.
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