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Kung Pao Beef Kung Pao Beef


4 eye round steaks, cut 3/4- to 1-inch thick (about 5 to 7 ounces each)
½ cup prepared kung pao or Szechuan stir-fry sauce
½ cup water
¼ teaspoon crushed red pepper
1 package (16 ounces) frozen Asian vegetable blend
½ cup unsalted roasted peanuts
Brown rice, cooked (optional)
Green onions, chopped (optional)


1. Combine kung pao sauce, water and red pepper in small bowl. Place steaks and sauce mixture in large nonstick skillet, and bring to a boil. Reduce heat. Cover tightly, and simmer 1 ¼ to 1 3/4 hours or until beef is fork-tender. 2. Remove beef, and keep warm. Add frozen vegetables to skillet, and bring to a boil. Reduce heat to medium, and 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.