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.

Yield: 4 servings

Ingredients

4 servings

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
½ 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 c. roasted, unsalted peanuts
½ 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

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.

Nutrition

Per serving

Calories	877
Fat	45
Saturated fat	8
Trans fat	0
Cholesterol	137
Sodium	786
Carbohydrates	67
Fiber	7
Sugar	15
Protein	47

Original recipe