Easy Kung Pao Beef
Tender beef and Asian vegetables with Kung Pao sauce and topped with spicy chili flakes.
-
1
hr -
6
SERVINGS -
480
Cal -
51 g
Protein
Ingredients:
- 2-1/2 pounds beef Stew Meat
- 1/2 cup kung pao sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 teaspoons crushed red pepper
- 1 package (16 ounces) frozen Asian vegetable blend
- Salt, to taste
- 1/3 cup roasted peanuts
- Steamed white rice
Cooking:
-
Add beef, kung pao sauce, honey, soy sauce and red pepper flakes to pressure cooker. Close and lock pressure lid. Use beef stew or high-pressure setting on pressure cooker program 40 minutes on pressure cooker timer.
-
Stir in frozen vegetables and cook, uncovered, 5 to 7 minutes or until vegetables are tender, stirring occasionally. Season with salt, if desired.
-
Sprinkle with peanuts. Serve with steamed rice.
Nutrition:
475 CALORIES
0 % *
4.6g SAT FAT
0 % DV **
50.5g PROTEIN
0 % DV
4.6 mg IRON
0 % DV
12.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, about 1/3 cup stir-fry: 475 Calories; 126 Calories from fat; 14g Total Fat (4.6 g Saturated Fat; 0.5 g Trans Fat; 1.4 g Polyunsaturated Fat; 6.9 g Monounsaturated Fat;) 140 mg Cholesterol; 1151 mg Sodium; 39 g Total Carbohydrate; 2.6 g Dietary Fiber; 33.1 g Total Sugars; 50.5 g Protein; 31 g Added Sugars; 49.8 mg Calcium; 4.6 mg Iron; 572 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 16.5 mg NE Niacin; 0.8 mg Vitamin B6; 3.9 mcg Vitamin B12; 370 mg Phosphorus; 12.2 mg Zinc; 50.1 mcg Selenium; 153 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
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