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Ingredients: |
| 4 |
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beef eye round steaks, cut 3/4 to 1 inch thick (about 5 to 7 ounces each) |
| 1/2 |
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cup prepared kung pao or Szechuan stir-fry sauce |
| 1/2 |
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cup water |
| 1/4 |
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teaspoon crushed red pepper |
| 1 |
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package (16 ounces) frozen Asian vegetable blend |
| 1/2 |
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cup unsalted roasted peanuts |
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Hot cooked brown rice (optional) |
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Chopped green onions (optional) |
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Instructions: |
| 1. |
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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 1-1/4 to 1-3/4 hours or until beef is fork-tender. |
| 2. |
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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. |
| 3. |
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Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 451 calories; 18 g fat (4 g saturated fat; 8 g monounsaturated fat); 80 mg cholesterol; 1078 mg sodium; 24 g carbohydrate; 2.3 g fiber; 46 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.4 mg iron; 46.3 mcg selenium; 7.2 mg zinc. |
