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Kung Pao Steak & Vegetables

Kung Pao Steak & Vegetables

Nutrition Facts
  • cal. (kcal) 420
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 13 mins
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by 2 people
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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.

Nutrition Information for Kung Pao Steak & Vegetables

Servings Per Recipe: 6
PER SERVING: 420 cal., 14 g total fat (4 g sat. fat), 54 mg chol., 518 mg sodium, 46 g carb. (4 g fiber), 28 g pro.

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