Panda Express Shanghai Angus Steak {Copycat Recipe} + VIDEO

🧂 Ingredients

• 12 oz Angus sirloin steak

  (cut into 1" strips)
• 1 tablespoon cornstarch
• 4 tablespoon soy sauce

  (divided - 1 tablespoon portion & 3 tablespoon portion)
• 2 tablespoon sesame seed oil
• ½ tablespoon garlic

  (minced)
• 1 small white onion

  (sliced & cut into 1" pieces)
• 12 oz asparagus

  (1 bunch, cut into 1" pieces)
• 1 ½ cups white mushrooms

  (sliced)
• ½ cup Chinese Rice Wine

  (or cooking sherry)
• 1 tablespoon kecap manis

  (sweet soy sauce)
• 2 tablespoon Worcestershire sauce
• ½ teaspoon black pepper

Instructions

• 1 In a small bowl, combine the cornstarch and the 1 tablespoon portion of soy
  sauce. Add the steak slices and coat well. Set aside and marinate in the
  cornstarch mixture for at least an hour.
  
• 2 Combine your sauce: in a small bowl add the remaining portion of soy sauce with
  the kecap manis
  [https://bakeitwithlove.com/how-to-make-kecap-manis-indonesian-sweet-soy-sauce/]
  and Worcestershire sauce. Set aside.
• 3 Heat a large skillet or wok over high heat. Add the sesame seed oil and wait for
  it to start smoking slightly. Add the garlic and onion, stir fry for 1-2 minutes
  until the onion begins to get translucent.
• 4 Add the mushrooms and cook for an additional 1-2 minutes. Add the marinated
  steak and cook until no longer pink (about 4-5 minutes). Add the asparagus, then
  Chinese Rice Wine or cooking sherry, and stir fry for about 1 minute before
  adding the sauce (combined soy sauce, kecap manis
  [https://bakeitwithlove.com/how-to-make-kecap-manis-indonesian-sweet-soy-sauce/],
  and Worcestershire) and black pepper.
• 5 Cook for 3-4 minutes (covered if you want your Shanghai Angus Steak to be nice
  and saucy) or until the asparagus has reached your desired level of tenderness
  and the sauce has thickened. Remove from heat and serve immediately.
  

Nutrition Info