A spicy and savory stir-fry combining tender marinated flank steak, lo mein noodles, roasted peanuts, and Sichuan peppers in a tangy black vinegar sauce with dried chiles and crisp vegetables.

asian

chinese

Nutrition

High in protein from beef and peanuts with moderate carbohydrates from noodles, contains healthy fats from peanuts and vegetable oil, though sodium content is elevated from soy sauce.

35% of daily energy

55 g

Carbs

33% kcal

34 g

Total fat

45% kcal

36 g

Protein

22% kcal

Dairy FreeShellfish Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain coursenoodlesstovetoppasta

Kung Pao Beef Lo Mein

Name: Kung Pao Beef Lo Mein — Tasty Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Egg White; 1 pound Flank Steak (thinly sliced against the grain); 4 tablespoon Reduced-sodium Soy Sauce (divided); 4 teaspoon Cornstarch (divided); 4 teaspoon Shaoxing Wine (dry sherry, or mirin; divided); 10 ounce package Lo Mein Noodles; 3 tablespoon Chinese Black Vinegar (plus 1 1/2 teaspoon; or rice wine vinegar); 3 tablespoon Granulated Sugar; 1 teaspoon Kosher Salt; 0.5 teaspoon MSG (optional); 4 tablespoon 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; 0.5 teaspoon Sichuan Peppercorns (or freshly ground black pepper); 1 Red Bell Pepper (seeds and ribs removed, finely chopped); 1 inch piece Fresh Ginger (peeled, grated (about 1 tablespoon)); 5 Garlic Cloves (grated); 4 Scallions (white and pale green parts cut into 1" pieces, dark green parts thinly sliced)

Delish (Alejandro Valdes Lora)

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1 large Egg White

1 pound Flank Steak thinly sliced against the grain

4 tablespoon Reduced-sodium Soy Sauce divided

4 teaspoon Cornstarch divided

4 teaspoon Shaoxing Wine dry sherry, or mirin; divided

10 ounce package Lo Mein Noodles

3 tablespoon Chinese Black Vinegar plus 1 1/2 teaspoon; or rice wine vinegar

3 tablespoon Granulated Sugar

1 teaspoon Kosher Salt

0.5 teaspoon MSG optional

4 tablespoon 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

0.5 teaspoon Sichuan Peppercorns or freshly ground black pepper

1 Red Bell Pepper seeds and ribs removed, finely chopped

1 inch piece Fresh Ginger peeled, grated (about 1 tablespoon)

5 Garlic Cloves grated

4 Scallions white and pale green parts cut into 1" pieces, dark green parts thinly sliced

Equipment

Medium bowl

Small bowl

Large pot

Colander

Whisk

Wok or cast-iron skillet

Plate

Grater

Knife

Cutting board

Instructions

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.

Meanwhile, cook lo mein according to package directions. Drain; set aside.

In a small bowl, whisk vinegar, sugar, salt, MSG (if using), and remaining 3 Tbsp. soy sauce, 3 tsp. wine, and 2 tsp. cornstarch.

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.

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.

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.

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.

Remove from heat. Top with dark green scallion parts.

Kung Pao Beef Lo Mein

Delish (Alejandro Valdes Lora)

4

servings

0

per serve

0

minutes

A spicy and savory stir-fry combining tender marinated flank steak, lo mein noodles, roasted peanuts, and Sichuan peppers in a tangy black vinegar sauce with dried chiles and crisp vegetables.

asian

chinese

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1 large Egg White

1 pound Flank Steak thinly sliced against the grain

4 tablespoon Reduced-sodium Soy Sauce divided

4 teaspoon Cornstarch divided

4 teaspoon Shaoxing Wine dry sherry, or mirin; divided

10 ounce package Lo Mein Noodles

3 tablespoon Chinese Black Vinegar plus 1 1/2 teaspoon; or rice wine vinegar

3 tablespoon Granulated Sugar

1 teaspoon Kosher Salt

0.5 teaspoon MSG optional

4 tablespoon 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

0.5 teaspoon Sichuan Peppercorns or freshly ground black pepper

1 Red Bell Pepper seeds and ribs removed, finely chopped

1 inch piece Fresh Ginger peeled, grated (about 1 tablespoon)

5 Garlic Cloves grated

4 Scallions white and pale green parts cut into 1" pieces, dark green parts thinly sliced

Equipment

Medium bowl

Small bowl

Large pot

Colander

Whisk

Wok or cast-iron skillet

Plate

Grater

Knife

Cutting board

Instructions

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.

Meanwhile, cook lo mein according to package directions. Drain; set aside.

In a small bowl, whisk vinegar, sugar, salt, MSG (if using), and remaining 3 Tbsp. soy sauce, 3 tsp. wine, and 2 tsp. cornstarch.

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.

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.

Remove from heat. Top with dark green scallion parts.

dinnermain coursenoodlesstovetoppasta

Nutrition

High in protein from beef and peanuts with moderate carbohydrates from noodles, contains healthy fats from peanuts and vegetable oil, though sodium content is elevated from soy sauce.

35% of daily energy

55 g

Carbs

33% kcal

34 g

Total fat

45% kcal

36 g

Protein

22% kcal

Dairy FreeShellfish Free

Nutrition

Daily intake breakdown

Kung Pao Beef Lo Mein

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Kung Pao Beef Lo Mein

4

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Equipment

Instructions

Nutrition

Daily intake breakdown