kung pao beef
- 4 beef eye round steaks, cut 3/4 to 1 inch thick (about 5 to 7 ounces each)
- 1/2 cup prepared Kung Pao or Szechuan stir-fry sauce
- 1/2 cup water
- 1/4 teaspoon crushed pepper
- 1 package (16 oz) frozen Asian vegetable blend
- 1/3 cup unsalted roasted peanuts
- Hot cooked brown rice
- chopped green onions
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 1-1/4 to 1-3/4 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.
Nutrition information per serving: 451 calories; 18 g fat (4 g saturated fat; 8 g monounsaturated fat); 8 mg cholesterol; 1078 mg sodium; 24 g carbohydrate; 2.3 g fiber; 46 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.4 mg iron; 46.3 mcg selenium; 7.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.