Kung Pao Beef
Quick and easy! This recipe uses a prepared sauce and frozen vegetables to make a delicious fork-tender beef Asian-style meal.
-
2 hrs
30 min -
4
SERVINGS -
450
Cal -
46 g
Protein
Ingredients & Cooking
Ingredients:
- 4 beef Eye of 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)
Cooking:
- 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 45-60 minutes 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.
Safe Handling Tips
Nutrition Information
Butcher Counter
Eye of Round Steak Round Primal
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Quick and easy! This recipe uses a prepared sauce and frozen vegetables to make a delicious fork-tender beef Asian-style meal.
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