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Spicy Szechuan Beef Lo Mein Recipe: Bold & Fiery Noodles

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Get ready for a flavor-packed adventure with this Spicy Szechuan Beef Lo Mein! This dish combines tender beef, chewy noodles, and a vibrant medley of vegetables, all tossed in a bold and fiery Szechuan sauce.

Ingredients

Scale
  • 1 pound Flank Steak or Sirloin, thinly sliced against the grain
  • 1 tablespoon light soy sauce (for marinating beef)
  • 1 tablespoon cornstarch (for marinating beef)
  • 1 tablespoon non-alcohol alternative (broth + pinch of sugar/vinegar)
  • Fresh Lo Mein Noodles (cooked according to package directions)
  • 1–2 tablespoons Sichuan peppercorns
  • 15–20 dried red chilies (Szechuan facing heaven or arbol chilies)
  • 2 tablespoons light soy sauce (for sauce)
  • 1 tablespoon dark soy sauce (for sauce)
  • 1 tablespoon rice vinegar (for sauce)
  • 1 teaspoon sugar (for sauce)
  • 1 tablespoon Doubanjiang (Sichuan chili bean paste, for sauce)
  • 1/4 cup non-alcohol alternative (for sauce)
  • 1 tablespoon vegetable oil (for stir-frying beef)
  • 1 tablespoon minced ginger
  • 3–4 cloves minced garlic
  • 2–3 scallions (whites for cooking, greens for garnish)
  • 1 tablespoon vegetable oil (for stir-frying vegetables)
  • Bell Peppers (red and green, sliced)
  • Carrots (thinly sliced or julienned)
  • Napa Cabbage or Bok Choy (chopped)
  • Snap Peas or Snow Peas
  • Drizzle of sesame oil (for finishing)
  • Splash of chili oil (for finishing)

Instructions

  1. Thinly slice about 1 pound of beef (flank steak or sirloin) against the grain into 1/4-inch strips.
  2. In a bowl, marinate the beef with 1 tablespoon of light soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of the non-alcohol alternative. Toss well and let sit for at least 15-20 minutes.
  3. Bring a large pot of salted water to a rolling boil.
  4. Add fresh lo mein noodles and cook according to package directions, usually just 2-3 minutes until al dente. Drain and rinse with cold water, then toss with a drizzle of sesame oil.
  5. In a small, dry pan over medium-low heat, add 1-2 tablespoons of Sichuan peppercorns and a handful of dried red chilies. Toast gently for 2-3 minutes until fragrant, then grind them roughly.
  6. In a small bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1 tablespoon of Doubanjiang, and 1/4 cup of the non-alcohol alternative until well combined.
  7. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and stir-fry for 1-2 minutes per side until browned. Remove beef from the wok and set aside.
  8. Add another tablespoon of oil to the hot wok if needed. Toss in 1 tablespoon of minced ginger, 3-4 cloves of minced garlic, and the white parts of 2-3 scallions. Stir-fry for about 30 seconds until fragrant.
  9. Add the toasted Szechuan peppercorn and dried chili mixture, along with another tablespoon of Doubanjiang if desired. Stir-fry for another minute.
  10. Add the bell peppers, carrots, and any other hardier vegetables. Stir-fry for 2-3 minutes until tender-crisp. Then add napa cabbage or bok choy and snow peas, stirring for another minute until just wilted.
  11. Return the cooked beef to the wok and add the cooked noodles along with the prepared sauce.
  12. Toss everything together vigorously with tongs, ensuring the noodles are evenly coated. Cook for another 1-2 minutes to allow the sauce to thicken slightly.
  13. Remove from heat and stir in the green parts of the scallions and a drizzle of sesame oil. For extra heat, add a splash of chili oil. Serve immediately.

Nutrition

Keywords: Mise en place is crucial for stir-frying. Ensure all ingredients are prepped before cooking. Adjust the spice level to your preference by using fewer dried chilies and less Doubanjiang if sensitive to heat.

Find it online: https://crumella.com/spicy-szechuan-beef-lo-mein-recipe-bold-fiery-noodles/