Kung Pao Beef

Ingredients

• 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 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)

Instructions

1. 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.
2. 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.
3. Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.