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:
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.
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.
Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Slow Cooked, Savory Dishes For A Relaxing Day
Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >
Email Recipe
Kung Pao Beef
Serves 4
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:
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.
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.
Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
