Panda Express Shanghai Angus Steak is a quick stir fry including onions, mushrooms, asparagus, and Angus sirloin steak. The secret to an amazing better-than-Panda version is in the sauce. I combine this easy to make entree with my homemade kecap manis for the best wok fried shanghai steak!
Try my Panda Express Beijing Beef for another tasty Panda Express beef entree. My hearty Beef with Garlic Sauce is a delicious stir-fried beef dinner. Or enjoy a spicier beef entree with my wok fried Hunan Beef.
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I have had to work at perfecting this Panda Express Shanghai Angus Steak copycat for my husband as it is a favorite! Whenever he is traveling for work, he calls me as he is wrapping up his day and asks me to find the nearest Panda Express. Panda is his favorite quick eats, and this Shanghai Angus Steak is his favorite entree.
The tender chunks of Angus beef combine perfectly with the asparagus spears (cooked to your desired level of tenderness). Make it saucy like my family prefers, and have plenty of the amazing sauce to serve over your Shanghai Beef and a bed of Panda Express fried rice or chow mein. Yummy!
🥘 Ingredients
The key to really getting this copycat recipe right is the kecap manis (Indonesian sweet soy sauce). Now don't worry if you don't happen to have this syrupy sauce on hand, I have the quick version of kecap manis ready for you here on the blog - complete with video 😉
You will also need Chinese Rice Wine. If you don't usually have this in your pantry, you can also use cooking sherry which is a very acceptable alternative. The results are still great!
- Angus Sirloin Steak - Any quality sirloin steak will work, cut into 1" strips.
- Cornstarch
- Soy Sauce - Divided into - 1 tablespoon portion & 3 tablespoon portion.
- Sesame Seed Oil
- Minced Garlic
- White Onion - Sliced & cut into 1" pieces
- Asparagus - 1 bunch, cut into 1" pieces.
- White Mushrooms - Sliced.
- Chinese Rice Wine - Or cooking sherry.
- Kecap Manis (Sweet Soy Sauce)
- Worcestershire Sauce
- Ground Black Pepper
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Shanghai Angus Steak
- In a small bowl, combine the cornstarch and 1 tablespoon portion of the soy sauce. Add the steak slices and turn to coat well. Set aside and marinate in the cornstarch mixture for at least an hour.
- Combine your shanghai sauce: In a small bowl add the remaining portion of soy sauce with the kecap manis and Worcestershire sauce. Set aside.
- Heat a large skillet or wok over high heat. Add the sesame seed oil and wait for it to start smoking slightly. Next, add the garlic and onion, stir fry for 1 - 2 minutes, or until the onion begins to get clear or translucent.
- Add the mushrooms and cook for an additional 1 - 2 minutes, then add the marinated steak and cook until no longer pink (about 4 - 5 minutes).
- Next, add the asparagus, then Chinese rice wine or cooking sherry, and stir fry for about 1 minute more before adding the shanghai sauce (combined soy sauce, kecap manis, and Worcestershire) and black pepper.
- 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 with white rice or fried rice. Garnish with sesame seeds, if desired.
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🐼 Panda Express Entrees
All my Panda Express Recipes
- Panda Express Orange Chicken
- Panda Express Honey Walnut Shrimp
- Panda Express SweetFire Chicken Breast
- Panda Express Mushroom Chicken
- Panda Express Beijing Beef
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📖 Recipe Card
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
- 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.
- Combine your sauce: in a small bowl add the remaining portion of soy sauce with the kecap manis and Worcestershire sauce. Set aside.
- 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.
- 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, and Worcestershire) and black pepper.
- 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.
Jeff says
Perfect, heck maybe even better than Panda!
Angel says
Absolutely delicious! I looked at your recipe for kecap manis and found it was simply brown sugar and soy sauce. I saved myself that step and just added brown sugar directly to the pot with the meat. I don't know if it makes a difference, but it came out very tasty and I saved my hubby from having to clean another pan! Thanks for this yummy new recipe in my arsenal!
Lisa M says
What's the best side dish for this Panda recipe?
Angela @ BakeItWithLove.com says
I like the panda express fried rice most, but the panda chow mein is good too!! Enjoy!
TJ says
Made this recipe several times along with your Chow Mein. Substituting chicken or pork for steak works too, though I think it's best with steak.
Dan Garner says
I didnt have the rice wine I used the cooking sherry. Thanks you for the kecap manis recipe link. Turned out even better than Panda.
Angela @ BakeItWithLove.com says
Thanks Dan! Love hearing about a success, and so glad that the kecap manis was a great help!!
Sam Venter says
Made this tonight - nice easy-to-follow recipe and it came together quickly. Delicious result, although I'd like to tweak the sauce a bit as it was very salty (I didn't add any extra salt) and I found the Worcestershire sauce a bit too prominent. Made your kecap manis recipe too for the dish - I may have simmered it too long as, once it had cooled, it was almost rock-hard like a dense sticky toffee! So much so that I broke the handle of my wooden spoon trying to remove it from the cooled sauce! Fortunately I got it into the shanghai steak sauce while it was still warm and runny. It's really good though and I'll use it in Asian-style dishes again, if I can thin it out a bit!
Angela @ BakeItWithLove.com says
Glad you enjoyed the dish! We wholeheartedly encourage everyone to tweak recipes to their liking and love hearing about modifications!
For the sauce - Just be careful how long you reduce the soy sauce for the kecap manis, once it starts clinging to your spoon it is ready to remove from heat 🙂