Panda Express Shanghai Angus Steak (Copycat)

Panda Express Shanghai Angus Steak is a quick stir fry dish made with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.

Panda Express Shanghai Angus Steak is a quick stir fry dish made with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.

Panda Express Shanghai Angus Steak is a more recent addition to the menu than most of the recipes on the blog. It was introduced a few years ago to add a bit of variety to the beef options on the menu which were limited to Beef and Broccoli and Beijing Beef. Much like Beef and Broccoli, this dish is a healthier option than the Orange Chicken’s kid sister Beijing Beef option on the menu.

Looking for more Panda Express Recipes? You are in the right place! Here is an index of every single Panda Express Copycat Recipe.

Panda Express Shanghai Angus Steak is a quick stir fry dish made with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.There are a few things to keep in mind when cooking Chinese stir fries like this Panda Express Shanghai Angus Steak.

The most important things to keep your beef tender are to cook on a high temperature for the shortest period of time possible. The high temperatures allow for a quick sear on the outside while allowing the rest of the beef to stay pink, and tender throughout.

Don’t ever crowd the pan. Think of the beef as though you’re standing in line at the checkout counter. Do you touch right up against the person in front of you in line? Nope…or at least I hope not! 😉 With the beef you want the same thing. You need to allow the steam to escape the pan in between the pieces of beef. So if the pieces are so close that they are touching, they aren’t going to brown as well and you may end up with grayish tough cuts of meat.

Keep EVERYTHING on hand ready to be thrown into the pan at a moments notice. Because you’re working on high heat here you don’t have the luxury of slicing the mushrooms while the pan is already hot. Everything has to be prepped ahead because even if you think you’ll have time, you won’t and your vegetables or your meat will overcook. Keep in mind, your mushrooms will take a bit longer than your green beans, you’re looking for a little bit of browning on the mushrooms whereas you don’t need the same for your green beans, you want to keep those crisp.

Tools Used in the Making of this Post:
Wok: High heat and plenty of surface area to cook quickly
Chinese Rice Wine
Kecap Manis: A sweet soy sauce that adds a great dimension of flavor

Panda Express Shanghai Angus Steak is a quick stir fry dish made with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.

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Panda Express Shanghai Angus Steak

Panda Express Shanghai Angus Steak is a quick stir fry dish made with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.
Yield 4 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 16 ounces sirloin steak , cut into 1 inch long bites that are ½ inch thick
  • 12 ounces fresh green beans , trimmed
  • 1/2 medium white onion , sliced into 1 inch wedges
  • 8 ounces sliced white mushrooms
  • 3 cloves garlic , minced
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame oil
  • 1/2 cup Chinese Rice Wine
  • 4 teaspoons Kecap Manis
  • 2 tablespoon Worcestershire sauce

Instructions

  • Add the sliced beef to a bowl with one tablespoon of soy sauce and 1 tablespoon of cornstarch.
  • Heat the wok on high, add the sesame oil and let it get hot until the oil ripples a bit.
  • Add the garlic and onions, stir constantly for a minute.
  • Add the mushrooms and let it brown for a couple of minutes until it browns before stirring.
  • Remove the vegetables from the pan and add the steak.
  • Let the steak sear for 3 minutes on each side.
  • Add the green beans, Chinese Rice Wine, Kecap Manis and Worcestershire sauce, then stir.
  • Add back in the garlic and onions and let the mixture cook for 2-3 minutes for the green beans to cook and for the sauce to thicken.
  • Garnish with sesame seeds if desired.

Nutrition

Calories: 341kcal | Carbohydrates: 20g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 265mg | Potassium: 844mg | Fiber: 3g | Sugar: 9g | Vitamin A: 585IU | Vitamin C: 14.4mg | Calcium: 80mg | Iron: 3.5mg
Keyword: Panda Express recipes, Panda Express Shanghai Angus Steak (Copycat)

Panda Express Shanghai Angus Steak is a quick stir fry dish made with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.

Panda Express Shanghai Angus Steak is a quick stir fry dish with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.
Panda Express Shanghai Angus Steak is a quick stir fry dish with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.
Panda Express Shanghai Angus Steak is a quick stir fry dish with thinly sliced steak, mushrooms, onions and green beans in a savory sesame sweet soy sauce.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. I cooked it for me and my wife the other day. It came out great! Thank You for sharing the recipe!

    1. Yeah I noticed that on their site too, but our local ones always served it with green beans! I bet it tastes better with asparagus.

  2. I had to get so many alternatives since I couldn’t find the exact sauce. For kecap manis I used the maggie sauce and for the rice wine I used rice vinegar. I don’t know if that’s the why, but mone came out too sweet. Nothing like the panda taste. So sad…

    1. Where were you looking for the ingredients? Do you have a local Asian grocer? The flavors are unique to those sauces so with the substitutions it will definitely change the flavor. I’m sorry it didn’t turn out as you were hoping.

    2. Instead of Rice Wine, I use Cooking Sherry. The Chinese Take Out Cook Book recommended it as a substitute and it has worked well for me.

  3. I love your tip about cooking the meat on high heat for a short time…this must be where I go wrong. Thank you!

  4. I love your recipes, but there seems to be something wrong with the instructions.
    Asparagus is mentioned in the instructions, but not listed in the ingredients. Also, the instructions say, “Finally, add the sauce mixture.” What is in the sauce mixture?
    Your recipe sounds so delicious, and I hope to make it this weekend.

    1. I’m sorry, I don’t see where asparagus is mentioned. Also, the sauce is the kecap manis and worcestershire sauce mixture – I clarified the instructions a bit so they are easier to understand. Thanks!

    2. The Panda Express here in Pensacola, FL makes this with Asparagus tips, not green beans. That’s probably why it said asparagus in the instructions.

  5. Oh, your recipes always look amazing! I just told my hubs we need to make this for dinner tonight! Yum!

  6. What a great copycat recipe! Thanks for the cooking tips too about not overcrowding the beef in the pan- so helpful.