Easy Kung Pao Beef

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:

1. 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. 
2. Stir in frozen vegetables and cook, uncovered, 5 to 7 minutes or until vegetables are tender, stirring occasionally. Season with salt, if desired.
3. Sprinkle with peanuts. Serve with steamed rice. 

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.