Kung Pao Beef

Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 2 1/4 Hrs. Cook Time • A glass of your favorite wine.

Ingredients
Add 4 beef eye round steaks, cut 3/4-1-in. thick, 1-1/2 lb., (may also use tri tips or petite steak)
Add 1/2 c. kung pao or Szechuan stir-fry sauce
Add 1/4 tsp. crushed red pepper
Add 1 pkg. (16 oz.) frozen Asian vegetable mixture
Add 1/2 c. unsalted roasted peanuts
Add hot cooked rice, optional
Add chopped green onions

Directions:

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

Wine Pairings:

Cabernet Sauvignon, Côtes du Rhône, Zinfandel