Shanghai Angus Steak

Shanghai Angus Steak is a savory and satisfying Asian-inspired dish that includes tender strips of beef, sweet-savory sauce, and crisp greens. This widespread takeout-style recipe is a Panda Categorical favourite and might simply be recreated at dwelling for a scrumptious dinner that’s bursting with taste and texture.

Why You’ll Love This Recipe

• Impressed by the beloved Panda Categorical dish
• Wealthy, umami-packed sauce with simply the correct quantity of sweetness
• Tender, seared Angus steak strips
• Crisp bell peppers and mushrooms add colour and crunch
• Fast stir-fry methodology makes it a quick weeknight choice
• Simply customizable along with your favourite veggies
• Tastes higher and brisker than takeout
• Nice for meal prep and leftovers
• Pairs completely with rice or noodles
• A balanced mixture of protein, greens, and sauce in a single skillet

Components

(Tip: You’ll discover the total record of elements and measurements within the recipe card beneath.)

• Angus steak (thinly sliced)
• Soy sauce
• Oyster sauce
• Hoisin sauce
• Brown sugar
• Rice vinegar
• Cornstarch
• Garlic (minced)
• Recent ginger (grated)
• Pink bell pepper (sliced)
• White or cremini mushrooms (sliced)
• Pink onion (sliced)
• Inexperienced onions (for garnish)
• Vegetable oil

Instructions

1. In a small bowl, whisk collectively soy sauce, oyster sauce, hoisin sauce, brown sugar, and rice vinegar to create the stir-fry sauce.
2. In a separate bowl, toss the sliced Angus steak with cornstarch and a pinch of salt. Let sit for 10 minutes.
3. Warmth vegetable oil in a big skillet or wok over medium-high warmth.
4. Add steak in a single layer (work in batches if wanted). Sear for two–3 minutes on both sides till browned and almost cooked by. Take away and put aside.
5. In the identical pan, add a bit extra oil if wanted. Sauté garlic and ginger till aromatic (about 30 seconds).
6. Add crimson bell pepper, mushrooms, and crimson onion. Stir-fry for 3–4 minutes till greens are tender-crisp.
7. Return the steak to the pan and pour within the sauce combination. Toss to coat every thing evenly and prepare dinner for an additional 2–3 minutes till the sauce thickens.
8. Garnish with inexperienced onions and serve scorching over rice or noodles.

Servings and timing

Servings: Serves 4
Prep time: quarter-hour
Prepare dinner time: quarter-hour
Complete time: half-hour

Variations

• Use flank steak, sirloin, or ribeye if Angus steak isn’t obtainable
• Add broccoli, snap peas, or child corn for extra veggie selection
• Spice it up with crushed crimson pepper or sriracha
• Make it low-sodium with reduced-sodium soy and oyster sauces
• Swap brown sugar for honey or maple syrup for a barely completely different sweetness
• Strive cauliflower rice or zoodles for a low-carb choice

storage/reheating

Retailer leftovers in an hermetic container within the fridge for as much as 4 days. Reheat in a skillet over medium warmth or within the microwave for 1–2 minutes, including a splash of water or sauce to loosen if wanted.

FAQs

What reduce of steak is finest for Shanghai Angus Steak?

Angus sirloin or flank steak works finest. Slice thinly towards the grain for tender outcomes.

Can I exploit hen as an alternative of beef?

Sure, hen thighs or breasts work nice—simply regulate cooking time accordingly.

What’s the sauce product of?

A savory-sweet mixture of soy sauce, oyster sauce, hoisin, brown sugar, and rice vinegar creates the signature taste.

Do I want a wok to make this?

No, a big nonstick or stainless-steel skillet works simply tremendous for stir-frying.

Can I make this forward of time?

Sure, you may prep the meat and veggies and even combine the sauce forward. Prepare dinner simply earlier than serving for finest outcomes.

Is that this recipe spicy?

Not inherently. It’s gentle as written, however you may add warmth with chili flakes or scorching sauce.

Can I make this gluten-free?

Sure, use tamari or gluten-free soy sauce and guarantee your oyster and hoisin sauces are licensed gluten-free.

What goes nicely with Shanghai Angus Steak?

Serve it with steamed white rice, fried rice, noodles, or stir-fried greens.

How do I get the meat further tender?

Marinating in soy sauce and cornstarch helps, and fast high-heat cooking retains it from getting robust.

Can I freeze leftovers?

Sure, although the feel of the greens could soften barely after thawing. Freeze in an hermetic container for as much as 2 months.

Conclusion

Shanghai Angus Steak is a flavorful and satisfying stir-fry that brings the style of your favourite Chinese language takeout dwelling. With tender beef, crisp greens, and a wealthy, savory-sweet sauce, it’s the right dish to whip up whenever you’re craving one thing daring, comforting, and fast. When you do that simple selfmade model, chances are you’ll by no means return to takeout once more.

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