Panda Express Shanghai Angus Steak {Copycat Recipe} + VIDEO
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!
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.