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Kung Pao Beef
Kung Pao Beef

Kung Pao Beef

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Serves 4 | 

Try making this classic dish at home tonight!

Ingredients:

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)
Udon noodles, (cooked, optional)
green onions, (chopped, optional)

Directions:

  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 1 1/2 to 2 hours 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.
Cooking Method: Pan-Fry
Course: Dinner
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