Kung Pao Steak and Vegetables

Kung Pao Steak and Vegetables
Kung Pao Steak and Vegetables

PREP TIME

15

minutes

TOTAL TIME

28

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

28

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup low-sodium soy sauce

  • 3

    tablespoons rice vinegar

  • 1

    teaspoon sugar

  • 1

    teaspoon chili paste

  • 1

    tablespoon vegetable oil

  • 1 1/4

    pounds skirt steak, thinly slice against the grain

  • 1/2

    onion, peeled and chopped

  • 3

    cloves garlic, finely chopped

  • 4

    cups broccoli florets

  • 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 war. 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 miutes. Sprinkle peanuts over the top. 5. Serve immediately with cooked white rice. 420 calaries:

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