KUNG PAO BEEF - 1-3/4 to 2-1/4 hours

4 beef eye round steaks, cut 3/4" to 1" thick (1-1/2 lb)
1/2 cup kung pao or Szechuan stir-fry sauce
1/4 tsp crushed red pepper
1 package (16 oz) frozen Asian vegetable mixture
1/2 cup unsalted roasted peanuts
Hot cooked rice, optional
Chopped green onions

1. Combine kung pao sauce, red pepper and 1/2 cup water in large nonstick skillet. Add beef steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
2. Remove steaks. Add vegetables; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Add peanuts.
3. Serve steaks and vegetable mixture over rice. Top with green onions.

4 servings