Shanghai Angus Steak

Ok, I want to clarify that: While this is not an exact creation of the original recipe, believe me! I’ve created a similar version that has almost the same ingredients. Obviously, they use what they call a ‘zesty Asian sauce’ in their dish and I have no idea what’s in it.
But aside from that, I think I’ve come up with a pretty decent copycat recipe.

Shanghai Angus Steak is the newest menu item to join the line-up at Panda Express.
Panda’s latest creation starts with thick cut slices of juicy Angus Top Sirloin marinated with Asian seasonings and wok-seared to perfection. Tossed in the wok with crisp asparagus, freshly sliced mushrooms, and new zesty Asian steak sauce, this dish is like nothing else!

Shanghai Angus Steak (Panda Express copycat recipe)
Serves 4.

Recipe cration by: The red gingham

Ingredients:

• 12 oz. sirloin steak, cut into bite size pieces
• 12 oz. fresh asparagus, cut into 1 inch pieces
• 1 small onion, sliced
• 6 oz. fresh white mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp. cornstarch
• 2 tbsp. sesame oil
• 1/2 cup Chinese rice wine or sherry

For the sauce:

• 4 tbsp. soy sauce, divided
• 1 tbsp. kecap manis (sweet soy sauce)
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. black pepper

Kecap Manis, available at most Asian grocery stores.

Steps:

1. Add the cornstarch and 1 tbsp. soy sauce to the beef and set aside. Allow to marinate for an hour or up to two days in the refrigerator. This process tenderizes the beef and also thickens the sauce later.
2. Heat a large skillet or wok over high heat, add the sesame oil until it smokes then add the garlic and onion. Stir fry for a minute then add the mushrooms. Stir fry for another minute or two then add the beef chunks. Cook the beef until no longer pink, about 5 minutes.
3. Add the asparagus followed by the rice wine. Stir fry for another minute.
4. Finally, add the sauce mixture. Cover the skillet or wok with a lid and allow the ingredients to cook together for a few more minutes. Make sure the asparagus is not overcooked. It should be just crisp tender.
5. When the asparagus is ready and the sauce has thickened abit, remove from heat.
6. Serve over white rice and top with sesame seeds if you so desire.