Kung Pao Beef
Courtesy of The Beef Checkoff
Serve With:
A glass of your favorite wine.
Servings: 4
A glass of your favorite wine.
Prep Time: 10 Min.
Cook Time: 2 1/4 Hrs.
What you need:
* 4 beef eye round steaks, cut 3/4-1-in. thick, 1-1/2 lb., (may also use tri tips or petite steak)
* 1/2 c. kung pao or Szechuan stir-fry sauce
* 1/4 tsp. crushed red pepper
* 1 pkg. (16 oz.) frozen Asian vegetable mixture
* 1/2 c. unsalted roasted peanuts
* hot cooked rice, optional
* chopped green onions
* 1/2 c. kung pao or Szechuan stir-fry sauce
* 1/4 tsp. crushed red pepper
* 1 pkg. (16 oz.) frozen Asian vegetable mixture
* 1/2 c. unsalted roasted peanuts
* hot cooked rice, optional
* chopped green onions
What to do:
1. Combine kung pao sauce, red pepper and 1/2 c. 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 hrs. or until beef is fork-tender.
2. Remove steaks. Add vegetables; bring to a boil. Reduce heat to medium; cook, covered, 5-7 min. or until just tender, stirring once. Add peanuts.
3. Serve steaks and vegetable mixture over rice. Top with green onions.
* Recipe Courtesy of The Beef Checkoff
2. Remove steaks. Add vegetables; bring to a boil. Reduce heat to medium; cook, covered, 5-7 min. or until just tender, stirring once. Add peanuts.
3. Serve steaks and vegetable mixture over rice. Top with green onions.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Cabernet Sauvignon, Côtes du Rhône, Zinfandel