Kung Pao Beef

Quick and easy! This recipe uses a canned sauce and frozen vegetables to make a delicious fork-tender Asian masterpiece.

  • 2 hrs
    30 min
  • 4
    SERVINGS
  • 451
    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:

  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. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.

  2. 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. Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.

Nutrition Information

Butcher Counter

Kung Pao BeefEye of Round Steak Round Primal

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

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