Shangri-La Beef

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“This is a Martin Yan recipe....I watched him doing a demo of this at a Home Show years ago. Of course, he was showing off his amazingly quick chopping skills and the prep time, for him, was about 2 minutes. My prep time was longer, about 25 minutes! Get all your ingredients ready in little bowls, get your rice to cooking and when your rice is done, stir-fry the beef...dinner will be ready in 10 minutes once your ingredients are prepped. By the way, this is spicy....if you want it less spicy, use less dried red chilies. The dried red chilies, chili bean paste, hoisin sauce and dark soy sauce can be found in Asian markets or, increasingly, in major grocery stores in the Asian aisle.”

Ingredients Nutrition


  1. For marinade: whisk together the soy sauces, rice wine and cornstarch in a medium bowl until well mixed. Add the beef, stirring to coat evenly. Let stand 10 minutes.
  2. Heat a wok over high heat: add the oil, swirling to coat the sides. Add the chilies and garlic; cook, stirring, until fragrant, about 20 seconds.
  3. Add the beef; stir-fry until barely pink in the center, about 3-4 minutes. Add the green onions and bell pepper; cook until the onions wilt, about 1 minute.
  4. Add the chili bean paste and hoisin sauce, tossing to coat the meat evenly.
  5. Transfer to a serving plate; serve with steamed white rice.
  6. **you might want to remove the dried chilies before serving -- they are in there for their heat factor (they add their heat to the oil that flavors the rest of the dish) but if you actually eat one, it might not be a pleasant experience. You can leave them in, because they look pretty, but warn your family and/or guests about their potential.

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