Panda Express Shanghai Angus Steak is a quick stir-fry dish with thinly-sliced steak, mushrooms, onions, and green beans in a savory sauce.
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 which were limited to Beef and Broccoli and Beijing Beef.
Sabrina’s Panda Express Shanghai Angus Steak (Copycat)
Much like Beef and Broccoli, this dish is a healthier option than Orange Chicken’s kid sister, Beijing Beef, option on the menu. There are a few things to keep in mind when cooking Chinese stir fries. The most important thing to keep your beef tender is 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.
Recipe Card
Ingredients
- 16 ounces sirloin steak , cut into 1-inch long bites that are 1/2-inch thick
- 12 ounces green beans (fresh), 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 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 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, 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
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Table of Contents
About this Recipe
Be sure you 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.
Chef’s Note:
Keep EVERYTHING on hand ready to be thrown into the pan at a moments notice. You’re working on high heat here, so you don’t have the luxury of slicing the mushrooms while the pan is already hot. Everything has to be prepped ahead. 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.
Kitchen Tools and Ingredients
- Wok: A wok an take very high heat and has plenty of surface area to cook ingredients quickly. Don’t worry, you can use a wide skillet if you don’t already have a wok.
- Chinese Rice Wine: This is not the same as rice wine vinegar. It is alcoholic, but the alcohol will cook out. You can use dry sherry, dry white whine, or Mirin as a substitute if you have any trouble finding it.
- Kecap Manis: A sweet soy sauce that adds a great dimension of flavor. Don’t skip this ingredient. Look for it with the other Asian ingredients in your supermarket.
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