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Clean recipe · delish.com

Kung Pao Beef Lo Mein

This Kung Pao Beef Lo Mein combines two takeout classics to create a stir-fry with caramelized beef and a glossy sauce that's rich in flavor and numbing spice.

Original recipe: delish.com

Yield:
4 servings
Prep:
20 min
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 1 large egg white
  2. 1 lb. flank steak, thinly sliced against the grain
  3. 4 tbsp. reduced-sodium soy sauce, divided
  4. 4 tsp. cornstarch, divided
  5. 4 tsp. Shaoxing wine, dry sherry, or mirin, divided
  6. 1 (10-oz.) pkg. lo mein noodles
  7. 3 tbsp. plus 1 1/2 tsp. Chinese black vinegar or rice wine vinegar
  8. 3 tbsp. granulated sugar
  9. 1 tsp. kosher salt
  10. 1/2 tsp. MSG (optional)
  11. 4 tbsp. vegetable oil, divided
  12. 6 dried chiles (such as Sichuan er jing tiao or chiles de árbol), seeds removed, cut into 1/4" pieces
  13. 1 c. roasted, unsalted peanuts
  14. 1/2 tsp. Sichuan peppercorns or freshly ground black pepper
  15. 1 red bell pepper, seeds and ribs removed, finely chopped
  16. 1 (1") piece fresh ginger, peeled, grated (about 1 Tbsp.)
  17. 5 garlic cloves, grated
  18. 4 scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced

Instructions

  1. In a medium bowl, mix egg white, steak, 1 Tbsp. soy sauce, 2 tsp. cornstarch, and 1 tsp. wine. Cover and let sit at room temperature at least 20 minutes and up to 1 hour.
  2. Meanwhile, cook lo mein according to package directions. Drain; set aside.
  3. In a small bowl, whisk vinegar, sugar, salt, MSG (if using), and remaining 3 Tbsp. soy sauce, 3 tsp. wine, and 2 tsp. cornstarch.
  4. In a large wok or cast-iron skillet over medium-high heat, heat 3 Tbsp. oil. Arrange half of 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; pour any juices over.
  5. Reduce heat to medium-low and heat remaining 1 Tbsp. oil in wok. Add chiles, peanuts, and peppercorns. Cook, stirring often, until chiles are slightly darkened and peanuts are golden, about 1 minute.
  6. Add bell pepper, ginger, garlic, and white and pale green scallion parts. Cook, stirring often, until fragrant and vegetables begin to soften, 3 to 5 minutes.
  7. Add sauce and bring to a simmer. Cook, stirring, until slightly thickened, 1 to 2 minutes. Return beef and any accumulated juices to wok and toss to combine. Add reserved lo mein and cook, tossing constantly, until glossy.
  8. Remove from heat. Top with dark green scallion parts.