Kung Pao Beef

Name: Kung Pao Beef
Total time: 2 h 30 min
Yield: 4
Cuisine: American
Ingredients: Eye of Round Steak; kung pao sauce; water; crushed red pepper; frozen Asian vegetable blend; peanuts; brown rice; green onions

2 HRS 30 MINS

Time to Cook

4

Servings

8

Ingredients

Cook Mode

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)

Preparation

Step 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.
Step 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.
Step 3

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

Nutrition Information

Nutrition information per serving: 451 Calories; 162 Calories from fat; 18g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 8 mg Cholesterol; 1078 mg Sodium; 24 g Total Carbohydrate; 2.3 g Dietary Fiber; 46 g Protein; 4.4 mg Iron; 9.6 mg NE Niacin; 0.6 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 7.2 mg Zinc; 46.3 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Filed Under:

Steaks

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