Make Kung Pao Beef at Home

Kung Pao Beef
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Ratings
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 servings

This simple Asian-inspired dish is great for grilling. While this recipe calls for flank steak, certainly flat-iron or hanger steaks will work as well.  

Ingredients

  • For the Marinade
  • 1 teaspoon chili paste (with garlic)
  • 2 tablespoon soy sauce
  • 1 tablespoon sherry
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 pound flank steak
  • For the Additional Marinade Mix
  • 1/4 cup chicken broth
  • 1/4 cup peanuts (or cashews, both should be unsalted)
  • 1 teaspoon cornstarch
  • For Grilling the Steak
  • 1 bell pepper (red)
  • 1 tablespoon olive oil
  • Optional: 1 cup cooked rice

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!