Kung Pao Beef With Noodles
Let me be very clear: this Kung Pao Beef with Noodles is not messing around. This is a spicy, saucy stir-fry situation with high-stakes flavor and high-protein gains. We’re throwing down thin-sliced steak, blistered broccoli, and sweet matchstick carrots, all wrapped up in a sticky, sweet-heat sauce that clings to every strand of tender rice noodles. It’s the kind of meal that starts with a sizzle and ends with you sweating—but smiling—over an empty plate.
And the macros? They’re just as bold. We’re looking at 63g of protein, 96g of carbs, and enough flavor firepower to turn your next meal prep into a full-blown tastebud rave. It’s spicy, it’s sweet, it’s a little bit unhinged in the best way possible. This isn’t a “light and refreshing” bowl. This is fuel for people who lift heavy, move fast, and eat like they mean it. Don’t be surprised when you lick the fork clean and go back for another “taste test.”
Meal prep doesn’t have to be boring, and this dish proves it with every glossy, glazed bite. Whether you’re looking to spice up your lunch game or just need something fiery to keep your week interesting, Kung Pao Beef with Noodles has your back. It’s got heat, heart, and that punch-you-in-the-face flavor you’ll crave all week long. Forks up. Let’s ride.
Kung Pao Beef With Noodles
Equipment
Ingredients
For the Beef:
- 2 lbs lean steak thinly sliced
- 4 tbsp cornstarch
- 4 tbsp soy sauce low sodium recommended
For the Noodles & Veggies:
- 8 oz rice noodles
- 3 cups broccoli florets
- 6 oz carrots matchstick-cut or thinly sliced
- 4 cloves garlic minced
- 2 tbsp olive oil
For the Sauce:
- 8 tbsp soy sauce low sodium recommended
- 6 tbsp hoisin sauce
- ⅓ cup brown sugar
- 1 tbsp fresh ginger minced
- 1 tbsp Mongolian fire oil or sesame oil for a milder version
- ½ tbsp red pepper flakes adjust for spice preference
Instructions
Prep & Marinate the Beef:
- In a bowl, whisk together soy sauce and cornstarch.4 tbsp cornstarch, 4 tbsp soy sauce
- Add sliced beef and coat evenly.2 lbs lean steak
- Let it marinate for at least 20 minutes (no longer than 1 hour).
Cook the Noodles:
- Prepare noodles according to package instructions.8 oz rice noodles
- Drain and set aside.
Make the Sauce:
- In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, ginger, fire oil, and red pepper flakes.8 tbsp soy sauce, 6 tbsp hoisin sauce, ⅓ cup brown sugar, 1 tbsp fresh ginger, 1 tbsp Mongolian fire oil, ½ tbsp red pepper flakes
- Taste-test and adjust seasonings as needed.
Stir-Fry the Beef:
- Heat a skillet over high heat and add 1 tbsp olive oil.
- Stir-fry beef in batches for 3-4 minutes per side until browned.
- Remove beef and set aside.
Cook the Vegetables:
- In the same skillet, add remaining olive oil, garlic, broccoli, and carrots.3 cups broccoli florets, 6 oz carrots, 4 cloves garlic, 2 tbsp olive oil
- Stir-fry for 4-5 minutes until veggies are slightly tender but still crisp.
Combine & Serve:
- Return beef to the skillet, add noodles, and pour in the sauce.
- Toss everything together until well combined.
- Serve immediately or divide into meal prep containers.
Nutrition
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❤️ Why You’ll Love This Kung Pao Beef With Noodles
This recipe is a one-pan, flavor-packed, macro-balanced banger. Think sizzling seared beef, sweet and spicy sauce, and that nostalgic Chinese takeout energy—but homemade and ready to fuel your gains. Rice noodles bring that chewy comfort, while broccoli and carrots give it crunch, color, and fiber.
Meal prep shouldn’t be boring—and this definitely isn’t. It’s spicy, savory, just a little sweet, and loaded with enough protein to keep you full for hours. Better yet, it holds up beautifully in the fridge, reheating like a pro without turning into a soggy mess. Whether you’re meal prepping for work or dinner with a kick, this bowl hits.
Each bite delivers the perfect combo of sweet soy, zippy ginger, and that hint of heat from Mongolian fire oil. This is a restaurant-quality stir-fry that’ll make you question why you ever paid $14.99 for delivery noodles. The best part? You can double the recipe and stock your fridge with gains all week.
🌿 Ingredient Substitutions & Customizations
- Protein swaps – Use ground beef, chicken, or tofu instead of sliced steak if that’s what you have on hand.
- Tame the heat – Sub Mongolian fire oil with sesame oil and scale back the red pepper flakes.
- No rice noodles? – Sub in ramen, udon, or even spaghetti in a pinch.
- Veggie flex – Add bell peppers, baby corn, or snow peas if you want more texture.
- Low-carb hack – Use shirataki or zoodles to cut back on carbs while keeping the sauce punchy.
🔥 Expert Tips for Perfect Kung Pao Beef
- Slice against the grain – This keeps your beef tender and easier to chew.
- Marinate mindfully – Don’t exceed an hour or the cornstarch starts to break down the meat too much.
- Stir-fry in batches – Crowding the pan causes steaming, not searing.
- Layer flavor last – Add the sauce only after the beef and veggies are cooked for maximum caramelization.
- Thin the sauce if needed – Add a splash of water or reserved noodle water to loosen the sauce if it gets too sticky.
- Taste and tweak – The sauce is forgiving. Add a bit more hoisin for sweetness or a splash of rice vinegar for brightness.
🍽️ Serving Suggestions & Storage Tips
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Microwave with a splash of water or soy sauce to revive texture.
- Pro tip: Add chopped peanuts or green onions after reheating for crunch.
- Serving twist: Throw it in a wrap for a Kung Pao beef burrito. Wild, but it works.
🌿 Optional Garnishes
- Toasted sesame seeds
- Sliced green onions
- Crushed peanuts
- Lime wedge or drizzle of sriracha
- Shaved red chili for presentation flair
❓ FAQs
Is this too spicy for meal prep?
It packs moderate heat, but it’s easy to tone down. Use sesame oil instead of fire oil and scale back the red pepper flakes to your liking.
Can I use frozen stir-fry veggies?
Yep! Just thaw and pat them dry first. Too much moisture will water down the sauce.
Is this gluten-free?
Only if you use tamari instead of soy sauce and double-check your hoisin brand. Also, rice noodles are naturally gluten-free!
Can I use ground beef?
Absolutely. It won’t be traditional Kung Pao, but it still brings serious flavor.
How long does this hold up in the fridge?
Up to 4 days! It reheats beautifully and keeps its bite.
Can I double this for a family dinner?
You bet. Just make sure to stir-fry in batches so everything caramelizes properly and the noodles don’t get mushy.
🥩 More High-Protein Beef Recipes You’ll Love
- Mongolian Meatballs – Sticky, sweet, and full of umami goodness.
- Garlic Steak Bites & Creamy Mac – Comfort food meets clean bulk fuel.
- Philly Cheesesteak Rice Bowls – Bold, cheesy, and super filling.
- Southwest Beef & Sweet Potato Skillet – Hearty and macro-aligned.
- The Best Marinated Steak – Clean, classic, and next-level juicy.
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