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Spicy Beef

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“This is a fun and easy dish to prepare. Serve over steamed rice and you have a meal-in-one. The chili peppers are the small, dried ones that you can buy at Oriental groceries....they're about 2 inches long. Thanks again Madame Wong.”

Ingredients Nutrition

  • 1 lb flank steak, very thinly sliced into bite-size pieces
  • 4 tablespoons peanut oil
  • 10 whole red chili peppers (dried peppers)
  • 1 red pepper, julienned
  • 1 bunch scallion, green part only, cut 2 inches long
  • 10 whole water chestnuts, sliced thin
  • marinade
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon cornstarch
  • 1 egg white
  • sauce
  • 6 tablespoons chicken stock
  • 2 tablespoons dark soy sauce
  • 1 12 teaspoons cornstarch
  • 1 teaspoon chili paste with garlic
  • 1 tablespoon sesame seed oil


  1. Combine sauce ingredients in a bowl. Set aside.
  2. Combine marinade ingredients. Marinate steak 15 minutes.
  3. Heat 2 T. oil in a wok to smoking hot. Add meat. Stir-fry until color changes. Drain. Remove.
  4. Wipe out wok. Heat 2 T. oil. Add red chili peppers. Stir-fry until black. Add red pepper, scallions, water chestnuts and sauce. Bring to a boil. Add meat. Stir-fry 1 minute more.
  5. Make sure you remove the 10 chili peppers before serving. If you accidentally eat one it will be an uncomfortable experience!

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