Kung Pao Beef Lo Mein Recipe

Introduction

Kung Pao Beef Lo Mein is a vibrant, flavorful twist on the classic Chinese noodle dish. Tender marinated steak is stir-fried with crunchy peanuts, spicy dried chiles, and fresh vegetables, all tossed in a savory, tangy sauce. This recipe is perfect for a satisfying weeknight dinner with a kick.

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 egg white, steak, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 teaspoon wine. Cover and let sit at room temperature for at least 20 minutes and up to 1 hour.
2. Step 2: Meanwhile, cook lo mein noodles according to package directions. Drain and set aside.
3. Step 3: In a small bowl, whisk together vinegar, sugar, salt, MSG (if using), the remaining 3 tablespoons soy sauce, 3 teaspoons wine, and 2 teaspoons cornstarch.
4. Step 4: Heat 3 tablespoons vegetable oil in a large wok or cast-iron skillet over medium-high heat. Arrange half of the beef in a single layer and cook, stirring occasionally, until browned and just cooked through, about 2 to 3 minutes. Transfer to a plate. Repeat with remaining beef and pour any juices over it.
5. Step 5: Reduce heat to medium-low and heat the remaining 1 tablespoon oil in the wok. Add dried chiles, peanuts, and peppercorns. Cook, stirring often, until chiles are slightly darkened and peanuts are golden, about 1 minute.
6. Step 6: Add bell pepper, ginger, garlic, and white and pale green scallion parts. Cook, stirring often, until fragrant and vegetables begin to soften, about 3 to 5 minutes.
7. Step 7: Add the sauce and bring to a simmer. Cook, stirring, until slightly thickened, 1 to 2 minutes. Return beef and any accumulated juices to the wok and toss to combine. Add reserved lo mein noodles and cook, tossing constantly, until glossy and heated through.
8. Step 8: Remove from heat and top with dark green scallion parts before serving.

Tips & Variations

• For extra heat, add more dried chiles or a splash of chili oil.
• Substitute chicken or tofu for beef to vary the protein.
• Use fresh or frozen lo mein noodles if fresh is unavailable; adjust cooking times accordingly.
• If you can’t find Sichuan peppercorns, freshly ground black pepper is a suitable alternative.

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 if needed to loosen the sauce. It’s best enjoyed fresh but reheats well without losing flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, substitute the soy sauce with a gluten-free tamari or coconut aminos, and ensure the lo mein noodles are made from rice or another gluten-free grain.

How spicy is this dish?

This recipe has a moderate level of heat from the dried chiles. You can adjust the spiciness by varying the amount of chiles or by removing the seeds for a milder version.

Kung Pao Beef Lo Mein Recipe

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★★★★★

4.9 from 136 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Kung Pao Beef Lo Mein is a flavorful and savory Chinese-inspired stir-fry combining tender marinated flank steak with lo mein noodles, crunchy peanuts, fiery dried chiles, and a tangy, slightly sweet sauce. This dish balances spiciness, umami, and freshness with ginger, garlic, and scallions, making it a delightful meal perfect for weeknights or entertaining.

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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

Lo Mein

• 1 (10-oz.) pkg. lo mein noodles

Sauce

• 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)
• 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, 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, whisk together the egg white, flank steak slices, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 teaspoon Shaoxing wine. Cover the bowl and let the beef marinate at room temperature for at least 20 minutes or up to 1 hour to tenderize and absorb flavors.
2. Cook the Lo Mein Noodles: Meanwhile, cook the lo mein noodles according to the package instructions. Once cooked, drain them thoroughly and set aside to be added later.
3. Prepare the Sauce: In a small bowl, whisk together the 3 tablespoons plus 1 1/2 teaspoons Chinese black vinegar or rice wine vinegar, granulated sugar, kosher salt, optional MSG, remaining 3 tablespoons soy sauce, 3 teaspoons Shaoxing wine, and 2 teaspoons cornstarch. Set the sauce aside for the stir-fry.
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. Stir occasionally and cook 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, making sure to pour any juices over the cooked meat.
5. Toast Aromatics and Peanuts: Reduce the heat to medium-low and add the remaining 1 tablespoon vegetable oil to the wok. Add the dried chiles, roasted unsalted peanuts, and Sichuan peppercorns or ground black pepper. Stir frequently and cook until the chiles darken slightly and the peanuts turn golden, about 1 minute.
6. Sauté Vegetables: Add the finely chopped red bell pepper, grated ginger, grated garlic, and the white and pale green parts of the scallions. Cook while stirring often until fragrant and the vegetables start to soften, about 3 to 5 minutes.
7. Add Sauce and Combine Beef: Pour the prepared sauce into the wok and bring it to a simmer. Stir continuously as the sauce thickens slightly, about 1 to 2 minutes. Return the cooked beef along with any accumulated juices to the wok and toss everything to combine well.
8. Toss with Noodles: Add the reserved lo mein noodles to the wok and toss constantly to evenly coat the noodles in the sauce and create a glossy finish. Ensure everything is heated through and well mixed.
9. Finish and Serve: Remove the wok from heat. Garnish the dish with the thinly sliced dark green parts of the scallions. Serve immediately while hot.

Notes

• Removing seeds from dried chiles reduces the heat but maintains smoky flavor; adjust per your spice preference.
• MSG is optional but adds umami depth; omit if sensitive or prefer no additives.
• Sichuan peppercorns provide unique numbing spice that complements the heat; substitute with black pepper for milder dish.
• Beef slices should be thin and cut against the grain for tenderness.
• If Shaoxing wine is unavailable, dry sherry or mirin can be used as substitutes.
• Use a wok or heavy skillet to achieve proper searing and flavor development.
• Adjust sugar and vinegar quantities to balance sweetness and tanginess according to taste.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: kung pao beef, beef lo mein, Chinese stir-fry, spicy beef noodles, Sichuan peppercorn, lo mein recipe