Name: Kung Pao Beef Lo Mein Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 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; 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; 1 (10-oz.) package lo mein noodles; 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

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

Step 1: In a medium bowl, mix the egg white, flank steak, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 teaspoon Shaoxing wine (or dry sherry or mirin). Cover and let sit at room temperature for at least 20 minutes and up to 1 hour to marinate.

Step 2: Cook the lo mein noodles according to package directions. Drain and set aside.

Step 3: In a small bowl, whisk together 3 tablespoons plus 1 1/2 teaspoons vinegar, sugar, salt, MSG (if using), remaining 3 tablespoons soy sauce, remaining 3 teaspoons Shaoxing wine, and remaining 2 teaspoons cornstarch to make the sauce.

Step 4: Heat 3 tablespoons vegetable oil in a large wok or cast-iron skillet over medium-high heat. Arrange half 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.

Step 5: Reduce heat to medium-low and add the remaining 1 tablespoon oil to the wok. Add the dried chiles, peanuts, and peppercorns. Cook, stirring often, until chiles slightly darken and peanuts turn golden, about 1 minute.

Step 6: Add the chopped bell pepper, grated ginger, grated garlic, and white and pale green scallion parts. Cook, stirring often, until fragrant and vegetables begin to soften, about 3 to 5 minutes.

Step 7: Pour in the prepared sauce and bring to a simmer. Cook, stirring, until slightly thickened, about 1 to 2 minutes. Return the beef and any accumulated juices to the wok and toss to combine. Add the reserved lo mein noodles and cook, tossing constantly, until noodles are glossy and coated.

Step 8: Remove from heat and top with the thinly sliced dark green scallion parts before serving.

Tips & Variations

For extra depth, toast the Sichuan peppercorns briefly before adding to release their aromatic oils.

Substitute chicken or tofu for a different protein option while keeping the same flavorful sauce.

If you prefer less heat, reduce the number of dried chiles or remove all seeds carefully.

Use fresh lo mein noodles if available for a more authentic texture, or substitute with spaghetti in a pinch.

FAQs

Can I prepare the beef and sauce ahead of time?

Yes, marinate the beef and prepare the sauce up to a day ahead and keep them refrigerated. Cook everything shortly before serving for best texture and flavor.

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

You can substitute dry sherry or mirin, which offer similar flavor profiles. In a pinch, a splash of dry white wine or a teaspoon of rice vinegar can work as alternatives.