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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
