Kung Pao Beef
Quick and easy! This recipe uses a prepared sauce and frozen vegetables to make a delicious fork-tender beef Asian-style meal.
-
2 hrs
30 min -
4
SERVINGS -
450
Cal -
46 g
Protein
Ingredients:
- 4 beef Eye of 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 red pepper
- 1 package (16 ounces) frozen Asian vegetable blend
- 1/2 cup unsalted roasted peanuts
- Hot cooked brown rice (optional)
- Chopped green onions (optional)
Cooking:
-
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.
-
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:
451 CALORIES
0 % *
4g SAT FAT
0 % DV **
46g PROTEIN
0 % DV
4.4 mg IRON
0 % DV
7.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 451 Calories; 162 Calories from fat; 18g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 8 mg Cholesterol; 1078 mg Sodium; 24 g Total Carbohydrate; 2.3 g Dietary Fiber; 46 g Protein; 4.4 mg Iron; 9.6 mg NE Niacin; 0.6 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.2 mg Zinc; 46.3 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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