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Kung Pao Beef Lo Mein Recipe

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★★★★★

4.9 from 75 reviews

This Kung Pao Beef Lo Mein recipe is a flavorful fusion of tender marinated flank steak, perfectly cooked lo mein noodles, and a savory, tangy sauce with Sichuan chiles, peanuts, and aromatic vegetables. Combining stir-fried technique with a balanced mix of spicy, sweet, and savory flavors, this dish offers a delicious and satisfying take on a classic Chinese favorite.

Ingredients

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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 and Sauce

  • 1 (10-oz.) pkg. lo mein noodles
  • 3 tbsp. Chinese black vinegar or rice wine vinegar
  • 1 1/2 tsp. Chinese black vinegar or rice wine vinegar (additional)
  • 3 tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. MSG (optional)
  • 3 tbsp. reduced-sodium soy sauce
  • 3 tbsp. reduced-sodium soy sauce (additional)
  • 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

  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 thoroughly, cover, and let the mixture sit at room temperature for at least 20 minutes up to 1 hour to tenderize and absorb the flavors.
  2. Cook Lo Mein Noodles: While the beef marinates, cook the lo mein noodles according to the package instructions. Once cooked, drain well and set aside to prepare for stir-frying later.
  3. Prepare the Sauce: In a small bowl, whisk together 3 tablespoons Chinese black vinegar, 1 1/2 teaspoons additional vinegar, 3 tablespoons soy sauce, 3 teaspoons Shaoxing wine, 3 tablespoons granulated sugar, 1 teaspoon kosher salt, MSG if using, and 2 teaspoons cornstarch. Set this sauce mixture aside.
  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 in the hot oil and cook, stirring occasionally, until browned and just cooked through, about 2 to 3 minutes. Transfer the cooked beef to a plate. Repeat cooking with the remaining beef in the same manner. Pour any accumulated juices over the cooked beef.
  5. Toast Peanuts and Chiles: Reduce the heat to medium-low and add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried chiles, roasted unsalted peanuts, and Sichuan peppercorns or freshly ground black pepper. Stir frequently and cook until the chiles darken slightly and the peanuts become golden, about 1 minute, releasing aroma and flavor.
  6. Sauté Aromatics and Vegetables: Add the finely chopped red bell pepper, grated ginger, grated garlic, and the white and pale green parts of the scallions to the wok. Continue stirring and cooking until the mixture is fragrant and the vegetables start to soften, approximately 3 to 5 minutes.
  7. Add Sauce and Combine: Pour the prepared sauce into the wok, bringing it to a gentle simmer. Stir continuously until the sauce slightly thickens, about 1 to 2 minutes. Return the cooked beef and its juices to the wok, tossing everything to combine evenly.
  8. Incorporate Noodles: Add the drained lo mein noodles to the wok. Toss constantly to coat the noodles thoroughly in the sauce and to heat them through, ensuring a glossy and well-mixed dish.
  9. Finish and Garnish: Remove the wok from heat. Sprinkle the thinly sliced dark green scallion parts on top as a fresh garnish before serving.

Notes

  • Marinating the beef with egg white tenderizes the meat while keeping it juicy during stir-frying.
  • If Shaoxing wine is not available, you may substitute with dry sherry or mirin for authentic flavor.
  • Adjust the amount of dried chiles to control spiciness according to your preference.
  • MSG is optional but helps enhance umami flavor; omit if desired.
  • Serve immediately for the best texture and flavor, as lo mein noodles can become soggy if left too long.

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

Find it online: https://kitchenbyclara.com/kung-pao-beef-lo-mein-recipe/