My Shopping List

Recipe Search

Advanced Recipe Search


Match:
Every Word
Any Word
Exact Phrase
Course:
All
Dinner
Breakfast
Lunch
Appetizer
Snack
Beverage
Salad
Side
Soup
Special Diets:
All
Cooking With Kids
Cooking with Kids
Dairy Free
Dairy-Free
Gluten-Free
Grain-Free
Healthy
Healthy Eating
High Fiber
Keeto
Keto
Keto-Friendly
Low Carb
Low Fat
Low Sodium
Low Sugar
Low-Carb
Meat-free
Nutrient Rich
Paleo
Paleo Friendly
Paleo-Friendly
Performance Eating
Plant Based
Plant-Based
Vegan
Veganm
Vegetarian
Weight Watchers
Wheat Free
Whole30
Wholesome
Categories:
All
Appetizer
Baking
Beef
Best of 2018
Beverage
Charcuterie Appetizers
Cheese Appetizers
Chicken
Condiments
Dessert
Do It Yourself
Drink
Eggs
Fish
Friendsgiving
Fruit
Grains
Holiday Appetizers
Holiday Cocktails
Holiday Cocktails 2020
Holiday Desserts
Holiday Entree
Holiday How To
Holiday Sides
Lamb
Meat
Pasta
Pork
Salad
Sandwich
Sauce
Seafood
Shellfish
Snack
Soup
Soups
Soups and Stews
Speciality
Thanksgiving
Vegetables
Vegetables & Salad
Vegetables & Salad
Vegetarian
Wellness
poultry

Share this Recipe

Kung Pao Beef

Serves 4 | 

Try making this classic dish at home tonight!



Ingredients:

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)
Udon noodles, (cooked, optional)
green onions, (chopped, optional)

Directions:

  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 1/2 to 2 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.
Kung Pao Beef
Serves 4
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)
Udon noodles, (cooked, optional)
green onions, (chopped, optional)
  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 1/2 to 2 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.
Cuisine: Asian
Season: Winter
Course: Dinner
view disclaimer
In no event shall Piggly Wiggly, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

X

Kung Pao Beef

Serves 4

Ingredients:

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)
Udon noodles, (cooked, optional)
green onions, (chopped, optional)

Kung Pao Beef

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)
Udon noodles, (cooked, optional)
green onions, (chopped, optional)

Directions:

  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 1/2 to 2 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.

Kung Pao Beef

Serves 4
  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 1/2 to 2 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.
Cuisine: Asian
Season: Winter

4th of July Favorites

Get up and celebrate this 4th of July with some seriously delicious dishes!

My Recipes

From appetizers to desserts and everything in between, meal planning is a piece of cake! Save your favorite recipes, organize your favorite recipes, and share your favorite recipes with your family and friends. Get started, and soon you’ll always have reliable recipes for meals that matter!