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Speedy Peaches Kung Pao Beef

Servings: 4 to 6

Winning Recipes Dec 2006 First Place Loanne Chiu -- Fort Worth Texas


  1 (3/4 ounce) pkg Sunbird Hot and Spicy Kung Pao Chicken Seasoning

  1 Tbs soy sauce

  1 Tbs freshly squeezed lemon juice

  2 tsp grated gingerroot

  2 tsp cornstarch

  1 (16 ounces) can sliced peaches in heavy syrup, drained, reserving syrup

  3 Tbs vegetable oil, divided

  1 lb beef sirloin, thinly sliced

  Salt and pepper, to taste

  2 cups red pepper pieces (about ¾-inch squares)

  6 green onions, sliced

  2 Tbs sesame oil

  Hot cooked rice

  1/4 cup salted cocktail peanuts

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Stir together Sunbird Hot and Spicy Kung Pao Chicken Seasoning, soy sauce, lemon juice, gingerroot and cornstarch. Stir in reserved peach syrup; set sauce aside.

Heat 2 tablespoons vegetable oil in large skillet over medium-high heat. Add beef strips and season with salt and pepper. Cook, stirring frequently, until beef is done; remove and drain.

Add remaining oil to skillet. Add red pepper squares and cook, stirring frequently, until pepper is crisp-tender. Stir beef back into skillet. Pour sauce over beef and peppers, and cook, stirring, about 2 minutes or until thick and bubbly. Gently stir in peaches and green onions. Remove from heat.

Stir in sesame oil. (If a thinner sauce is desired, stir in 1 to 2 tablespoons water.) Serve over hot cooked rice and garnish each serving with peanuts.