Kung Pao Steak and Vegetables

By mitzileek

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.

Preparation

Step 1

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: