Panda Express Shanghai Angus Steak (Video)

Why You’ll Love This Recipe

Panda Express Shanghai Angus Steak is a savory and satisfying stir-fry dish featuring tender slices of Angus steak, crisp vegetables, and a flavorful umami-rich sauce. This popular takeout favorite combines sweet, smoky, and slightly spicy notes with the crunch of mushrooms, onions, and asparagus. It’s perfect for recreating your favorite Chinese-American meal at home in under 30 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Angus sirloin steaksoy saucesugarblack peppercorn cornasparagusbaby bella mushroomsred bell pepperyellow oniongarlicgingersesame oilsesame seeds (optional for garnish)cornstarchvegetable oil

directions

Slice Angus steak thinly against the grain and toss with cornstarch to lightly coat.

Heat vegetable oil in a large wok or skillet over high heat.

Sear the beef slices quickly until browned on both sides, then remove and set aside.

In the same pan, add more oil if needed, then sauté garlic and ginger until fragrant.

Add onions, red bell pepper, mushrooms, and asparagus. Stir-fry for 3-4 minutes until just tender but still crisp.

Return the beef to the pan.

In a small bowl, mix soy sauce, sugar, sesame oil, and cracked black peppercorn. Pour over the stir-fry.

Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the ingredients evenly.

Sprinkle with sesame seeds if desired and serve hot over rice or noodles.

Servings and timing

This recipe serves 3-4 people.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Swap Angus beef for flank or sirloin steak for a budget-friendly version.

Add broccoli or snow peas for more green vegetables.

Use hoisin or oyster sauce for a sweeter or deeper umami flavor.

Spice it up with red pepper flakes or chili oil.

Make it low-carb by serving over cauliflower rice or lettuce wraps.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals until hot.

FAQs

What cut of beef is best?

Angus sirloin or flank steak sliced thinly works best for tenderness and quick cooking.

Can I make it vegetarian?

Yes, replace the beef with tofu or tempeh and use more vegetables.

Do I need a wok?

No, a large skillet works just fine for this recipe.

How spicy is the dish?

It’s mildly peppery. You can adjust the spice level by adding chili flakes or omitting peppercorn.

Can I prep this in advance?

Yes, slice the beef and veggies ahead of time and keep them refrigerated until ready to cook.

What can I serve it with?

Steamed rice, fried rice, lo mein noodles, or even quinoa make great sides.

Can I use frozen vegetables?

Yes, but thaw and pat dry before stir-frying to avoid excess moisture.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it suitable for gluten-free diets.

Why is cornstarch used?

It helps tenderize the meat and gives the sauce a glossy, thick texture.

Can I freeze it?

It’s best enjoyed fresh, but leftovers can be frozen for up to a month.

Conclusion

Panda Express Shanghai Angus Steak is a fast, flavorful dish that brings restaurant-style stir-fry to your own kitchen. With its tender beef, crisp vegetables, and bold sauce, it’s an ideal weeknight meal that feels like a treat. Try it once, and it might just replace your next takeout order.

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