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 tsp. chili paste with garlic
  • 2 tbsp. soy sauce
  • 1 tbsp. sherry
  • 1 tsp. rice vinegar
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 1 lb. flank steak
  • For the Sauce
  • 1/4 cup chicken broth
  • 1/4 cup peanuts (or cashews, both should be unsalted)
  • 1 tsp. cornstarch
  • Optional: 1 cup cooked rice
  • To Grill
  • 1 bell pepper (red)
  • 1 tbsp. olive oil

Steps to Make It

For the Marinade

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

Place flank steak in a large resealable bag.

Pour marinade mixture over the top and refrigerate 1 to 8 hours.

Remove flank steak from the marinade and set aside.

For the Sauce

Pour remaining marinade into a saucepan.

Add chicken broth, nuts, and cornstarch.

Bring to a boil then simmer until it thickens.

To Grill

Preheat grill.

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

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

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.

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

Remove flank steak and bell pepper from the grill.

Allow steak to rest for 5 minutes.

Carve against the grain into thin strips.

Cut bell pepper into thin strips.

Place a portion of the cooked rice on a plate, top with 1/4 of the flank steak and 1/4 of the pepper. Spoon sauce over the top.

Serve and enjoy!