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Kung Pao Beef
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Try making this classic dish at home tonight!
|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)|
|Brown rice, (cooked, optional)|
|green onions, (chopped, optional)|
- 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.
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