Shanghai Angus Steak from Panda Express features tender Angus beef stir-fried with crisp vegetables in a savory soy-based sauce, delivering a flavorful and hearty meal with a glossy, appetizing finish.
Equipments
- Wok
- Wok spatula
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring spoons
- Measuring cups
- Tongs
- Serving plate/bowl
Ingredients
- 1 lb (450g) Angus sirloin steak
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 small yellow onion
- 1 cup white button mushrooms
- 1 cup asparagus spears
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions
Using authentic Angus sirloin steak is crucial for replicating the tender texture and rich flavor characteristic of the Shanghai Angus Steak from Panda Express. Make sure to coat the steak evenly with cornstarch to achieve a perfect sear and juicy interior during stir-frying. The balance of soy sauce, oyster sauce, hoisin sauce, and Worcestershire sauce creates the signature savory and slightly sweet glaze that defines this dish. Fresh vegetables like asparagus, mushrooms, and yellow onion add a crisp contrast and enhance the meal's nutritional profile. Your carefully prepared ingredients will help you create an authentic copycat Shanghai Angus Steak from Panda Express that delivers the same bold flavors and satisfying texture as the original.
Instructions
- Instructions:
- Slice Angus sirloin steak against the grain into thin strips.
- In a mixing bowl, toss steak with 2 tablespoons cornstarch until evenly coated.
- In another bowl, combine soy sauce, oyster sauce, hoisin sauce, Worcestershire sauce, rice vinegar, brown sugar, and water; whisk to blend sauce.
- Slice yellow onion, mushrooms, and asparagus into bite-sized pieces.
- Mince garlic and ginger.
- Heat 1 tablespoon vegetable oil in wok over high heat.
- Add steak strips and sear until browned; transfer to a plate and set aside.
- Add remaining 1 tablespoon vegetable oil to wok.
- Add onion, mushrooms, and asparagus; stir-fry for 2–3 minutes until crisp-tender.
- Stir in garlic, ginger, black pepper, and red pepper flakes (if using); stir-fry for 30 seconds until fragrant.
- Return beef to wok and mix with vegetables.
- Pour in pre-mixed sauce; toss all ingredients to coat.
- Stir-fry for 1–2 minutes until glossy and heated through.
- Slice green onions and sprinkle over the dish.
- Serve hot on a plate or bowl.
Substitution
Shanghai Angus Steak from Panda Express copycat menu uses tender Angus beef cooked with crisp vegetables in a savory soy-based sauce. If Angus sirloin steak is not available, you can substitute with other tender cuts like ribeye or flank steak for similar texture and flavor. When fresh vegetables like asparagus or mushrooms are out of season, frozen versions can be used but reduce cooking time to avoid sogginess. You may also adjust the level of crushed red pepper flakes to control the spiciness according to your preference. Make sure to pat the beef dry before coating with cornstarch to achieve a better sear and a glossy sauce finish.
Tips
Ensure you slice the Angus sirloin steak thinly against the grain to maximize tenderness. Coating the meat evenly with cornstarch before searing helps create a flavorful crust and locks in juices. Maintain high heat while cooking in the wok to achieve a perfect sear on the beef and crisp-tender vegetables without overcooking. When tossing your ingredients with the sauce, stir-fry briefly to allow the glossy finish to develop without wilting the vegetables or toughening the steak.
Nutritions
Shanghai Angus Steak provides a rich source of protein from Angus sirloin steak, supporting muscle repair and growth. The dish includes vegetables like asparagus and mushrooms that contribute essential vitamins, minerals, and fiber to aid digestion and boost immune health. The soy-based sauce adds flavor while supplying sodium, so monitor your intake to maintain balanced electrolytes. Your meal combines savory taste with nutrients that fuel energy and overall well-being.
Storage
Store leftover Shanghai Angus Steak in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume refrigerated leftovers within 3 to 4 days for optimal flavor and food safety. If you need longer storage, freeze the dish in a freezer-safe container for up to 2 months, ensuring you label it with the date.
Variation or Alternatives
You can substitute Angus sirloin steak with ribeye for a richer flavor and slightly more marbling, which enhances tenderness. Instead of asparagus, try using snap peas or baby bok choy for a different texture and fresh green taste. Marinating the beef strips overnight in the sauce mixture before cooking intensifies the flavors and tenderizes the meat further. Using toasted sesame oil instead of vegetable oil in the stir-fry adds a nutty aroma that complements the savory sauce.
Allergies
Shanghai Angus Steak contains common allergens such as soy from soy sauce and oyster sauce, shellfish from oyster sauce, and gluten potentially present in soy sauce and Worcestershire sauce. Cornstarch is generally safe, but cross-contamination is possible depending on processing. You should check all sauces' labels carefully if you have allergies, especially to soy, shellfish, or gluten.
Why this recipe?
Shanghai Angus Steak from Panda Express is praised for its tender, marinated Angus beef slices cooked with crisp vegetables in a savory soy-garlic sauce that balances sweetness and umami flavors. The dish offers a satisfying texture contrast and authentic Asian-inspired taste that appeals to steak lovers and fast-casual diners alike. Making a copycat version allows you to customize ingredient quality and spice levels while recreating the restaurant's signature bold flavors in your own kitchen. Your homemade Shanghai Angus Steak can provide a fresh, affordable alternative to delivery with enhanced freshness and control over nutrition.