Kung Pao Beef Lo Mein Recipe

Introduction

Kung Pao Beef Lo Mein is a delightful fusion of tender marinated beef, spicy chiles, and savory lo mein noodles. This dish balances sweet, tangy, and umami flavors, making it a perfect weeknight dinner that’s both quick and satisfying.

Ingredients

• 1 large egg white
• 1 lb. flank steak, thinly sliced against the grain
• 4 tbsp. reduced-sodium soy sauce, divided
• 4 tsp. cornstarch, divided
• 4 tsp. Shaoxing wine, dry sherry, or mirin, divided
• 1 (10-oz.) pkg. lo mein noodles
• 3 tbsp. plus 1 1/2 tsp. Chinese black vinegar or rice wine vinegar
• 3 tbsp. granulated sugar
• 1 tsp. kosher salt
• 1/2 tsp. MSG (optional)
• 4 tbsp. vegetable oil, divided
• 6 dried chiles (such as Sichuan er jing tiao or chiles de árbol), seeds removed, cut into 1/4″ pieces
• 1 cup roasted, unsalted peanuts
• 1/2 tsp. Sichuan peppercorns or freshly ground black pepper
• 1 red bell pepper, seeds and ribs removed, finely chopped
• 1 (1″) piece fresh ginger, peeled, grated (about 1 Tbsp.)
• 5 garlic cloves, grated
• 4 scallions, white and pale green parts cut into 1″ pieces, dark green parts thinly sliced

Instructions

1. Step 1: In a medium bowl, mix the egg white, sliced flank steak, 1 tablespoon of soy sauce, 2 teaspoons of cornstarch, and 1 teaspoon of Shaoxing wine. Cover and let the mixture sit at room temperature for at least 20 minutes and up to 1 hour to marinate.
2. Step 2: Meanwhile, cook the lo mein noodles according to package instructions. Drain and set them aside.
3. Step 3: In a small bowl, whisk together 3 tablespoons plus 1 1/2 teaspoons Chinese black vinegar, 3 tablespoons granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon MSG (if using), the remaining 3 tablespoons soy sauce, 3 teaspoons Shaoxing wine, and 2 teaspoons cornstarch to make the sauce.
4. Step 4: Heat 3 tablespoons of vegetable oil in a large wok or cast-iron skillet over medium-high heat. Arrange half of the marinated beef in a single layer and cook, stirring occasionally, until browned and just cooked through, about 2 to 3 minutes. Transfer the beef to a plate and repeat with the remaining beef, pouring any accumulated juices over the cooked meat.
5. Step 5: Reduce the heat to medium-low and add the remaining 1 tablespoon of oil to the wok. Stir in the dried chiles, peanuts, and Sichuan peppercorns or black pepper. Cook while stirring often until the chiles darken slightly and the peanuts turn golden, about 1 minute.
6. Step 6: Add the chopped red bell pepper, grated ginger, grated garlic, and the white and pale green parts of the scallions. Continue stirring until fragrant and the vegetables begin to soften, about 3 to 5 minutes.
7. Step 7: Pour in the prepared sauce and bring it to a simmer. Cook while stirring until the sauce thickens slightly, about 1 to 2 minutes. Return the cooked beef and any juices to the wok and toss to combine. Add the reserved lo mein noodles and toss constantly over heat until noodles are glossy and well coated.
8. Step 8: Remove the wok from heat. Garnish the dish with the dark green parts of the scallions before serving.

Tips & Variations

• For a milder version, reduce the number of dried chiles or remove them entirely.
• Substitute flank steak with sirloin or skirt steak for a similar texture.
• Add vegetables like snow peas or baby corn for extra crunch and color.
• Use tamari instead of soy sauce for a gluten-free option.
• To deepen the flavor, toast Sichuan peppercorns lightly before grinding.

Storage

Store leftover Kung Pao Beef Lo Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this dish?

Yes, you can substitute lo mein noodles with spaghetti, udon, or rice noodles depending on your preference. Just adjust cooking times according to the noodle type.

Is it necessary to use Shaoxing wine?

Shaoxing wine adds depth and authenticity to the flavor, but if unavailable, you can use dry sherry or mirin as a good substitute.

Kung Pao Beef Lo Mein Recipe

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★★★★★

5 from 149 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Kung Pao Beef Lo Mein is a savory and spicy Chinese-inspired stir-fry featuring tender flank steak, lo mein noodles, crunchy peanuts, and a flavorful sauce combining soy, vinegar, and aromatic spices. This dish balances heat from dried chiles and the numbing sensation of Sichuan peppercorns with the richness of marinated beef and a hint of sweetness, all tossed together in a wok for a quick yet satisfying meal.

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Ingredients

Scale 1x2x3x

Beef Marinade

• 1 large egg white
• 1 lb. flank steak, thinly sliced against the grain
• 1 Tbsp. reduced-sodium soy sauce
• 2 tsp. cornstarch
• 1 tsp. Shaoxing wine, dry sherry, or mirin

Noodles

• 1 (10-oz.) package lo mein noodles

Sauce

• 3 tbsp. Chinese black vinegar or rice wine vinegar
• 3 tbsp. granulated sugar
• 1 tsp. kosher salt
• 1/2 tsp. MSG (optional)
• 3 tbsp. reduced-sodium soy sauce
• 3 tsp. Shaoxing wine, dry sherry, or mirin
• 2 tsp. cornstarch

Stir-fry Ingredients

• 4 tbsp. vegetable oil, divided
• 6 dried chiles (such as Sichuan er jing tiao or chiles de árbol), seeds removed, cut into 1/4″ pieces
• 1 cup roasted, unsalted peanuts
• 1/2 tsp. Sichuan peppercorns or freshly ground black pepper
• 1 red bell pepper, seeds and ribs removed, finely chopped
• 1 (1″) piece fresh ginger, peeled and grated (about 1 Tbsp.)
• 5 garlic cloves, grated
• 4 scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced

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Instructions

1. Marinate the Beef: In a medium bowl, combine the egg white, thinly sliced flank steak, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 teaspoon Shaoxing wine. Mix well, cover, and let it rest at room temperature for at least 20 minutes and up to 1 hour to tenderize the beef and infuse it with flavor.
2. Cook the Lo Mein Noodles: While the beef marinates, cook the lo mein noodles according to the package instructions. Once cooked, drain them thoroughly and set aside for later use.
3. Prepare the Sauce: In a small bowl, whisk together 3 tablespoons of Chinese black vinegar or rice wine vinegar, granulated sugar, kosher salt, optional MSG, the remaining 3 tablespoons soy sauce, 3 teaspoons Shaoxing wine, and 2 teaspoons cornstarch until fully combined. This sauce will provide the tangy and savory notes for the dish.
4. Cook the Beef: Heat 3 tablespoons of vegetable oil in a large wok or cast-iron skillet over medium-high heat. Arrange half of the marinated beef in a single layer and stir occasionally until browned and just cooked through, about 2 to 3 minutes. Transfer the cooked beef to a plate. Repeat the process with the remaining beef and pour any accumulated juices over the cooked beef.
5. Sauté Aromatics and Peanuts: Reduce heat to medium-low and add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried chiles, roasted peanuts, and Sichuan peppercorns and cook, stirring frequently, until the chiles darken slightly and the peanuts turn golden, about 1 minute. This step releases the signature spicy and numbing flavors.
6. Cook Vegetables and Aromatics: Add the finely chopped red bell pepper, grated ginger, grated garlic, and the white and pale green parts of the scallions to the wok. Stir frequently and cook until fragrant and the vegetables soften slightly, about 3 to 5 minutes.
7. Add Sauce and Combine: Pour the prepared sauce into the wok and bring to a simmer. Stir continuously and cook until the sauce thickens slightly, about 1 to 2 minutes. Return the cooked beef and any collected juices to the wok and toss to combine thoroughly.
8. Toss in Noodles: Add the cooked and drained lo mein noodles to the wok. Toss constantly over medium heat until the noodles are evenly coated and glossy with the sauce, ensuring all ingredients are well mixed and heated through.
9. Garnish and Serve: Remove the wok from heat and top the dish with the thinly sliced dark green scallion parts. Serve immediately while hot for a delicious, well-balanced Kung Pao Beef Lo Mein.

Notes

• Removing seeds from dried chiles reduces heat; keep seeds if you prefer spicier flavor.
• MSG is optional; it enhances umami but can be omitted if desired.
• Sichuan peppercorns add a unique numbing sensation, but freshly ground black pepper can substitute if unavailable.
• Make sure to slice the flank steak against the grain for tenderness.
• Adjust sugar and vinegar quantities to balance sweetness and acidity according to taste.
• Use a wok or cast-iron skillet to achieve the best high-heat stir-fry results.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: Kung Pao, Beef, Lo Mein, Stir-fry, Chinese, Sichuan, Spicy, Noodles