Shanghai Angus Steak

Shanghai Angus Steak is a savory and satisfying Asian-inspired dish featuring tender strips of beef, sweet-savory sauce, and crisp vegetables. This popular takeout-style recipe is a Panda Express favorite and can easily be recreated at home for a delicious dinner that’s bursting with flavor and texture.

Why You’ll Love This Recipe

• Inspired by the beloved Panda Express dish
• Rich, umami-packed sauce with just the right amount of sweetness
• Tender, seared Angus steak strips
• Crisp bell peppers and mushrooms add color and crunch
• Quick stir-fry method makes it a fast weeknight option
• Easily customizable with your favorite veggies
• Tastes better and fresher than takeout
• Great for meal prep and leftovers
• Pairs perfectly with rice or noodles
• A balanced mix of protein, vegetables, and sauce in one skillet

Ingredients

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

• Angus steak (thinly sliced)
• Soy sauce
• Oyster sauce
• Hoisin sauce
• Brown sugar
• Rice vinegar
• Cornstarch
• Garlic (minced)
• Fresh ginger (grated)
• Red bell pepper (sliced)
• White or cremini mushrooms (sliced)
• Red onion (sliced)
• Green onions (for garnish)
• Vegetable oil

Directions

this recipe

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and rice vinegar to create the stir-fry sauce.
2. In a separate bowl, toss the sliced Angus steak with cornstarch and a pinch of salt. Let sit for 10 minutes.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add steak in a single layer (work in batches if needed). Sear for 2–3 minutes on each side until browned and nearly cooked through. Remove and set aside.
5. In the same pan, add a bit more oil if needed. Sauté garlic and ginger until fragrant (about 30 seconds).
6. Add red bell pepper, mushrooms, and red onion. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
7. Return the steak to the pan and pour in the sauce mixture. Toss to coat everything evenly and cook for another 2–3 minutes until the sauce thickens.
8. Garnish with green onions and serve hot over rice or noodles.

Servings and timing

Servings: Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Use flank steak, sirloin, or ribeye if Angus steak isn’t available
• Add broccoli, snap peas, or baby corn for more veggie variety
• Spice it up with crushed red pepper or sriracha
• Make it low-sodium with reduced-sodium soy and oyster sauces
• Swap brown sugar for honey or maple syrup for a slightly different sweetness
• Try cauliflower rice or zoodles for a low-carb option

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave for 1–2 minutes, adding a splash of water or sauce to loosen if needed.

FAQs

What cut of steak is best for Shanghai Angus Steak?

Angus sirloin or flank steak works best. Slice thinly against the grain for tender results.

Can I use chicken instead of beef?

Yes, chicken thighs or breasts work great—just adjust cooking time accordingly.

What is the sauce made of?

A savory-sweet mix of soy sauce, oyster sauce, hoisin, brown sugar, and rice vinegar creates the signature flavor.

Do I need a wok to make this?

No, a large nonstick or stainless steel skillet works just fine for stir-frying.

Can I make this ahead of time?

Yes, you can prep the meat and veggies and even mix the sauce ahead. Cook just before serving for best results.

Is this recipe spicy?

Not inherently. It’s mild as written, but you can add heat with chili flakes or hot sauce.

Can I make this gluten-free?

Yes, use tamari or gluten-free soy sauce and ensure your oyster and hoisin sauces are certified gluten-free.

What goes well with Shanghai Angus Steak?

Serve it with steamed white rice, fried rice, noodles, or stir-fried vegetables.

How do I get the beef extra tender?

Marinating in soy sauce and cornstarch helps, and quick high-heat cooking keeps it from getting tough.

Can I freeze leftovers?

Yes, though the texture of the vegetables may soften slightly after thawing. Freeze in an airtight container for up to 2 months.

Conclusion

Shanghai Angus Steak is a flavorful and satisfying stir-fry that brings the taste of your favorite Chinese takeout home. With tender beef, crisp vegetables, and a rich, savory-sweet sauce, it’s the perfect dish to whip up when you’re craving something bold, comforting, and quick. Once you try this easy homemade version, you may never go back to takeout again.

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