This Panda Express Shanghai Angus Steak is a quick and easy stir fry with onions, mushrooms, asparagus, and Angus sirloin steak. The real hero of this meal is its flavorful sauce!
Stir frying is one of the healthiest ways to prepare vegetables. When you stir fry, say the asparagus spears in this recipe, you can retain the spears’ color, texture, and much of their nutritional value. Boiling or steaming your vegetables decreases their nutritional value by about a third! Although stir frying does increase the fat content of vegetables - thanks to the oil - it retains the antioxidant capacities and Vitamin C of your veggies. It also tastes way better than simply steaming or boiling your vegetables.
Stir frying is a great way to enjoy vegetables and meat, and this recipe is just more evidence of what a great cooking method it truly is.
Panda Express Shanghai Angus Steak (Copycat Recipe)
Panda Express is a very popular Chinese takeout chain in the USA. It’s probably the first thing many people think of when they think of Chinese food. All the classic features of great Chinese cuisine are part of the Panda Express experience. High-heat cooking, balanced flavors, crunchy veggies, and succulent, saucy meats. The sauce we’re using for our Shanghai Angus Steak is beautifully balanced between sweet and savory soy sauce flavors, with some Worcestershire complexity thrown in for good measure. It is a flavor extravaganza. Thanks to a simple marinating process, the steak stays nice and tender throughout the cooking process.
Panda Express is a quick, easy takeaway option and it’s very easy to enjoy. You can actually make your own version of Panda Express Shanghai Angus Steak at home! It won’t take much more time than ordering out, either.
- Kecap Manis: To really get this recipe right, you’ll want to use a kecap manis sauce, which is an Indonesian sweet soy sauce.
- Rice Wine: You’ll also want to get your hands on some Chinese rice wine. It’s totally understandable if you don’t have any Chinese rice wine in your pantry, so cooking sherry is a fine alternative. However, if you’re up for it, and you live in an area with a sizeable Chinese population (or just a Chinatown) you can find rice wine at Asian grocers.
- Beef and veggies: This recipe sees tender, perfectly cooked Angus beef pairing with asparagus spears, onion and mushrooms. With a generous helping of delicious sauce, it goes great served on a bed of steamed Jasmine Rice.
How To Make Shanghai Angus Steak
- Combine your cornstarch and two tablespoons of soy sauce in a large bowl. Now add your steak slices, turning them to get a nice, even coating of the soy mixture on your steak. Set this aside, and allow your steak slices to marinate in the soy mixture for at least 30 minutes. Longer marination will mean a stronger flavor, if that’s what you want.
- Make your Shanghai sauce! In another small bowl, combine all the ingredients for the sauce. Set this tangy mix aside.
- Now you’re going to heat your wok (or a large skillet) over high heat. Asian stir fry cooking is all about high temperatures and low cooking times. Add your sesame oil and wait for it to begin lightly smoking. At this point you’re going to add your garlic and onion, stir frying for one to two minutes, or until your onion becomes clear and translucent.
- Now add your mushrooms and asparagus! Continue stir frying for one to two minutes. Remove and set aside.
- In the same wok or pan, add beef strips and cook over high heat until the beef turns golden brown, about 4-5 minutes.
- Return the veggies and add the sauce. Give it a nice toss and cook on medium low for about 2-3 minutes or until the sauce has thickened. Remove from the heat and serve immediately.
Now remove from heat. Serve the Shanghai steak immediately, garnished with green onions, served over a bed of rice.
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