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