Round Steak – Kung Pao Beef
Category
Yields4 Servings
Total Time2 hrs 30 mins
 1.25 lbs Round Steak, cut into four steaks
 ½ cup Kung Pao or Szechuan stir-fry sauce
 ½ cup Water
 ¼ tsp Crushed red pepper
 16 oz Frozen Asian vegetable blend
 ½ cup Unsalted, roasted peanuts
Optional
 Brown rice
 Green onion
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.

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.

Ingredients

 1.25 lbs Round Steak, cut into four steaks
 ½ cup Kung Pao or Szechuan stir-fry sauce
 ½ cup Water
 ¼ tsp Crushed red pepper
 16 oz Frozen Asian vegetable blend
 ½ cup Unsalted, roasted peanuts
Optional
 Brown rice
 Green onion

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 45-60 minutes 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.

Round Steak – Kung Pao Beef
IngredientsDirections