Panda Express Shanghai Angus Steak

I am not a regular at Panda Express, but when I do go I get their Shanghai Angus steak. It's delicious.

Photo from Baking with Love

When I saw this recipe I thought "Sweet, I can make my own."

Well, I'm not sure if this person has had Shanghai Angus steak at Panda Express, but this did not really taste like it. Now it could be that I could find kecap manis so I substituted 1/2 tsp sugar to each tablespoon of kecap manis. I don't think it worked. This recipe was very vinegary and not at all what I was expecting.

It also didn't help that I didn't really read the recipe correctly and missed the separating the soy sauce up in two portions. I may make this again if I can find the right ingredients.

Panda Express Shanghai Angus Steak

Recipe from Baking with Love

Serves 4

• 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

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.