Kung Pao Beef

READY IN: 1hr 50mins
Recipe by Alan Leonetti

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.

Top Review by Chef susan from San

Enjyed this very much! only change was green bell pepper and celery in place of bamboo shoots, will make again thank you for posting

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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