Kung Pao Beef Lo Mein Recipe

Introduction

Kung Pao Beef Lo Mein is a flavorful twist on a classic Chinese noodle dish, featuring tender flank steak, crunchy peanuts, and a tangy, spicy sauce. This recipe combines hearty lo mein noodles with the bold, aromatic flavors of Sichuan cuisine for an easy weeknight dinner.

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, flank steak, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 teaspoon Shaoxing wine. Cover and let marinate at room temperature for at least 20 minutes and up to 1 hour.
2. Step 2: Meanwhile, cook the lo mein noodles according to package directions. Drain and set aside.
3. Step 3: In a small bowl, whisk together the Chinese black vinegar, sugar, salt, MSG (if using), remaining 3 tablespoons soy sauce, 3 teaspoons Shaoxing wine, and 2 teaspoons cornstarch until smooth.
4. Step 4: Heat 3 tablespoons vegetable oil in a large wok or cast-iron skillet over medium-high heat. Spread half the beef in a single layer and cook, stirring occasionally, until browned and just cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with remaining beef, pouring any juices over the cooked meat.
5. Step 5: Reduce heat to medium-low. Add remaining 1 tablespoon oil to the wok. Stir in the dried chiles, peanuts, and Sichuan peppercorns. Cook, stirring frequently, until the chiles darken slightly and 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. Cook, stirring often, until fragrant and the vegetables begin to soften, 3 to 5 minutes.
7. Step 7: Pour in the sauce mixture and bring to a simmer. Cook while stirring until the sauce thickens slightly, 1 to 2 minutes. Return the cooked beef and any collected juices to the wok and toss to combine. Add the drained lo mein noodles and toss constantly until the dish is glossy and heated through.
8. Step 8: Remove from heat and garnish with the dark green scallion slices before serving.

Tips & Variations

• For an extra spicy kick, add a pinch of crushed red pepper flakes along with the dried chiles.
• Substitute chicken or pork for the flank steak if preferred.
• Use fresh wide egg noodles if you can’t find lo mein packets for an authentic texture.
• Toast peanuts lightly beforehand for even more crunch and flavor.

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 or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak is ideal for its tenderness and quick cooking, but sirloin or skirt steak can also work well if sliced thinly against the grain.

What can I use if I don’t have Shaoxing wine?

Dry sherry or a mild mirin are great substitutes that provide similar depth and sweetness to the sauce.

Kung Pao Beef Lo Mein Recipe

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★★★★★

4.7 from 97 reviews

This Kung Pao Beef Lo Mein recipe features tender slices of marinated flank steak stir-fried with crunchy peanuts, vibrant bell peppers, and a flavorful spicy sauce. Combined with perfectly cooked lo mein noodles, this dish offers an authentic Chinese-inspired meal packed with bold, savory, and slightly sweet flavors.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

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
• 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 tsp. Shaoxing wine, dry sherry, or mirin
• 2 tsp. cornstarch

Stir-Fry

• 4 tbsp. vegetable oil, divided
• 6 dried chiles (such as Sichuan er jing tiao or chiles de árbol), seeds removed, cut into 1/4 inch 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-inch) piece fresh ginger, peeled and grated (about 1 tbsp.)
• 5 garlic cloves, grated
• 4 scallions, white and pale green parts cut into 1 inch 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 well to coat the beef evenly. Cover and let it marinate at room temperature for at least 20 minutes and up to 1 hour to tenderize and infuse flavor.
2. Cook the Noodles: While the beef marinates, cook the lo mein noodles according to the package instructions until al dente. Drain the noodles thoroughly and set aside to keep them ready for the stir-fry step.
3. Prepare the Sauce: In a small bowl, whisk together 3 tablespoons Chinese black vinegar, an additional 1 1/2 teaspoons vinegar, granulated sugar, kosher salt, optional MSG, remaining 3 tablespoons soy sauce, 3 teaspoons Shaoxing wine, and 2 teaspoons cornstarch. Stir until the sugar and cornstarch fully dissolve to form a smooth sauce.
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. Cook, stirring occasionally, until the beef is browned and just cooked through, about 2 to 3 minutes. Transfer to a plate. Repeat with the remaining beef, then pour any accumulated juices over it.
5. Stir-Fry Aromatics and Peanuts: Reduce the heat to medium-low and add the remaining 1 tablespoon of oil to the wok. Toss in the dried chiles, roasted peanuts, and Sichuan peppercorns or ground black pepper. Stir frequently until the chiles are slightly darkened and the peanuts are golden, about 1 minute, to release their flavors.
6. Sauté Vegetables and Aromatics: Add the chopped red bell pepper, grated ginger, grated garlic, and the white and pale green parts of the scallions to the wok. Stir often and cook until fragrant and the vegetables start to soften, about 3 to 5 minutes.
7. Add Sauce and Combine: Pour in the prepared sauce and bring it to a simmer. Stir continuously until the sauce thickens slightly, about 1 to 2 minutes. Return the cooked beef and any juices to the wok and toss to coat evenly.
8. Toss in Noodles: Add the reserved lo mein noodles to the wok. Continue tossing constantly to combine all ingredients well and heat through, allowing the noodles to become glossy from the sauce.
9. Garnish and Serve: Remove the wok from heat and garnish with the dark green sliced scallion parts for a fresh, vibrant finish. Serve immediately and enjoy your flavorful Kung Pao Beef Lo Mein.

Notes

• You can substitute flank steak with sirloin or skirt steak if preferred.
• Adjust the amount of dried chiles to control the heat level to your taste.
• MSG is optional but adds authentic umami flavor; omit if sensitive.
• Make sure to cut the beef against the grain for maximum tenderness.
• For gluten-free option, use gluten-free soy sauce and check the noodle package carefully.

Keywords: Kung Pao Beef, Lo Mein, Chinese Stir-Fry, Spicy Beef Noodles, Asian Cuisine