Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Kung Pao Beef Recipe
    Lost? Site Map

    Kung Pao Beef

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sue Lau's Note:

    Spicy Chinese beef with the crunch of peanuts. Serve with rice. Sometimes I like to make this with part beef, part chicken and part shrimp. Put the shrimp in near the end as they don't take long to cook if you'd like to try this.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the Sauce


    1. 1
      Slice beef diagonally, across the grain, into thin slices.
    2. 2
      Combine beef, salt, egg white, and cornstarch.
    3. 3
      Toss together until well mixed and set aside.
    4. 4
      Stir together all ingredients for the sauce in a small bowl and set aside.
    5. 5
      Add two tbsp oil to the wok and stir-fry beef until just browned.
    6. 6
      Remove from wok.
    7. 7
      Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
    8. 8
      Remove all from wok and place with the beef.
    9. 9
      Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
    10. 10
      Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
    11. 11
      Add beef and peanut/pepper mixture back into wok and stir to blend.
    12. 12
      Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
    13. 13
      Serve with steamed rice.

    Browse Our Top Steak Recipes

    Ratings & Reviews:


    Nutritional Facts for Kung Pao Beef

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 652.9
    Calories from Fat 398
    Total Fat 44.2 g
    Saturated Fat 10.4 g
    Cholesterol 69.7 mg
    Sodium 1183.3 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 4.1 g
    Sugars 5.2 g
    Protein 46.0 g

    The following items or measurements are not included:

    chili paste with garlic

    rice vinegar

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes