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Kung Pao Steak & Vegetables

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Makes: 6  servings Prep 15 mins Cook 13 mins
Kung Pao Steak & Vegetables
Nutrition Facts

Servings Per Recipe 6


  • Amount Per Serving
  • cal.(kcal)420
  • Fat, total(g)14
  • chol.(mg)54
  • sat. fat(g)4
  • carb.(g)46
  • fiber(g)4
  • pro.(g)28
  • sodium(mg)518

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1/4 cup  low-sodium soy sauce
  • 3 tablespoons  rice vinegar
  • 1 teaspoon  sugar
  • 1 teaspoon  chili paste
  • 1 teaspoon  vegetable oil
  • 1 1/4 pounds  skirt steak, thinly sliced against the grain
  • 1/2 onion, peeled and chopped
  • 3 cloves garlic, finely chopped
  • 4 cups  broccoli florets (about 1 small head; see Note)
  • 1 sweet red pepper, seeded and chopped
  • 6 ounces  Baby Bella mushroom caps (stems removed), quartered
  • 2 ribs celery, sliced
  • 1/4 cup  peanuts
  • 4 1/2 cups  cooked white rice

Directions

1. Whisk together soy sauce, vinegar, sugar and chili paste; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook for 2 minutes. Remove to a plate; keep warm.

3. Add onion and garlic to skillet and cook 1 minute. Add broccoli, red pepper, mushrooms and celery; cover and cook, stirring occasionally, for 8 minutes or until broccoli is tender.

4. Stir in beef, any accumulated juices and soy sauce mixture. Heat through, about 2 minutes. Sprinkle peanuts over the top.

5. Serve immediately with cooked white rice.

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