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Kung Pao Beef

  • Prep Time: 1-3/4 to 2-1/4 hours
  • Serving Size: 4
  • 4 (1-1/2 lb) Beef Eye Round Steaks, Cut 0.75 Inch To 1 Inch Thick
  • 1/2 cup Kung Pao Or Szechuan Stir-fry Sauce
  • 1/4 teaspoon Red Pepper, Crushed
  • 1 package (16 oz) frozen Asian Vegetable Mixture
  • 1/2 cup unsalted Roasted Peanuts
  • Hot Cooked Rice, Optional
  • Chopped Green Onion
  • 1. Combine kung pao sauce, red pepper and 1/2 cup water in large nonstick skillet. Add beef steaks; 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. Remove steaks. Add vegetables; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Add peanuts.

    3. Serve steaks and vegetable mixture over rice. Top with green onions.