Kung Pao Beef

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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)

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