Kung Pao Beef

October 11, 2012 5:04:11 PM EDT

Total Recipe Time: 2 to 2 1/2 hours

4 beef eye round steaks, cut 3/4 to 1 inch thick (about 5 to 7 ounces each)
1/2 cup prepared kung pao or Szechuan stir-fry sauce
1/2 cup water
1/4 teaspoon crushed red pepper
1 package (16 ounces) frozen Asian vegetable blend
1/2 cup unsalted roasted peanuts
Hot cooked brown rice (optional)
Chopped green onions (optional)


 

1.

Combine kung pao sauce, water and red pepper in small bowl. Place beef steaks and sauce mixture in large nonstick skillet; 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 beef; keep warm. Add frozen vegetables to skillet; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Stir in peanuts.

3.

Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired.


Makes 4 servings

Nutrition information per serving: 451 calories; 18 g fat (4 g saturated fat; 8 g monounsaturated fat); 8 mg cholesterol; 1078 mg sodium; 24 g carbohydrate; 2.3 g fiber; 46 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.4 mg iron; 46.3 mcg selenium; 7.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Funded by The Beef Checkoff

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Garlic Herb Cheeseburgers

October 8, 2012 4:38:00 PM EDT

Total Recipe Time: 20 to 25 minutes

1 pound ground beef (80% to 85% lean)
4 slices red onion, cut 1/2 inch thick
1 large red bell pepper, cut into quarters
1/2 cup garlic-herb cheese spread
4 round French sandwich rolls, split, toasted


 

1.

Lightly shape ground beef into four 1/2-inch thick patties.

2.

Place patties in center of grid over medium, ash-covered coals; arrange onion and bell pepper around patties. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally. Season with salt and pepper, as desired. Cut bell pepper into 1/2-inch strips.

3.

Spread 1 tablespoon cheese on bottom of each bun; top with burger, another 1 tablespoon cheese, onion slice and 1/4 of bell pepper. Close sandwiches.


Makes 4 servings


Cook's Tip:
  Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Nutrition information per serving, using 95% lean ground beef: 389 calories; 15 g fat (8 g saturated fat; 2 g monounsaturated fat); 90 mg cholesterol; 500 mg sodium; 33 g carbohydrate; 3.1 g fiber; 33 g protein; 7.1 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 3.8 mg iron; 18.9 mcg selenium; 5.7 mg zinc; 79.6 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

Funded by The Beef Checkoff

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