Make Kung Pao Beef at Home

Kung Pao Beef
Mahantesh Biradar/EyeEm/Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
335 Calories
19g Fat
7g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 335
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 26%
Cholesterol 90mg 30%
Sodium 644mg 28%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 35g
Vitamin C 42mg 208%
Calcium 38mg 3%
Iron 2mg 14%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


For the Marinade:

  • 1 teaspoon garlic chili paste

  • 2 tablespoons soy sauce

  • 1 tablespoon sherry

  • 1 teaspoon rice vinegar

  • 1 teaspoon granulated ugar

  • 1 teaspoon sesame oil

  • 1 pound flank steak

For the Additional Marinade Mix:

  • 1/4 cup chicken broth

  • 1/4 cup peanuts, or cashews, unsalted

  • 1 teaspoon cornstarch

For Grilling the Steak:

  • 1 red bell pepper

  • 1 tablespoon olive oil

  • 1 cup cooked rice, optional

Steps to Make It

Note: While there are multiple steps to this recipe, this kung pao beef dish is broken down into workable categories to help you better plan for preparation and grilling.

Made the Marinade

  1. Gather the ingredients.

  2. Combine chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil.

  3. Place flank steak in a large resealable bag and pour marinade mixture over the top. Refrigerate for 1 to 8 hours.

  4. Remove flank steak from the marinade and set aside.

Additional Marinade Mix

  1. Gather the ingredients.

  2. Pour remaining marinade into a saucepan.

  3. Add chicken broth, nuts and cornstarch.

  4. Bring to a boil then simmer until it thickens.

Grilling the Steak

  1. Gather the ingredients.

  2. Preheat grill.

  3. Cut bell pepper in half and remove stems, seeds, and membranes, then brush with olive oil.

  4. Place flank steak on ​a very hot grill and grill for 1 minute per side.

  5. Reduce heat or move the flank steak to a cooler section of your grill and continue grilling until cooked through (about 4 to 5 minutes per side).

  6. Grill pepper halves over medium heat for about 1 to 2 minutes per side, or until browned.

  7. Remove flank steak and bell pepper from the grill. Allow steak to rest for 5 minutes.

  8. Once the steak has rested, carve against the grain into thin strips. Cut bell pepper into thin strips, as well.

  9. Place a portion of rice on a plate. Top with a quarter of the flank steak and a quarter of the pepper. Spoon sauce over the top.

  10. Serve and enjoy.

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