Kung Pao Beef

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“This is a very popular dish on most Chinese restaurant menus, but is not always made the same from one restaurant to another. I think this is a GREAT recipe of mine.”
1hr 50mins

Ingredients Nutrition


  1. Trim any fat from the steak & cut the beef into 1 inch pieces.
  2. Combine the marinade ingredients in a bowl.
  3. Add the beef & stir to coat.
  4. Cover the bowl with plastic wrap & marinate in the refrigerator for 1 hour.
  5. Place the peanut oil or corn oil in a wok, swirling to coat the sides, & place over high heat.
  6. Add the garlic & ginger & continue to cook to infuse the oil.
  7. Add the scallions & bell pepper.
  8. Remove the beef from the marinade & add it to the wok.
  9. Stir-fry the beef for 3 minutes until brown.
  10. Blend in soy sauce, rice wine or sherry, balsamic vinegar, sugar, sesame oil, brown bean sauce, bamboo shoots & chicken broth.
  11. Dissolve the cornstarch slurry & add it to the wok, stirring to thicken.
  12. Sprinkle in the peanuts & cashews & stir until everything is well coated. Serve over steamed rice if desired.

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