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Kung Pao Beef
Courtesy of The Beef Checkoff
Serve With:
Servings: 4
A glass of your favorite wine. Prep Time: 10 Min. Cook Time: 2 1/4 Hrs. What you need:
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+ 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 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 Wine pairings:
Cabernet Sauvignon, Côtes du Rhône, Zinfandel
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