Description
Shanghai Angus Steak is a savory and slightly sweet stir-fry dish featuring tender Angus beef, crisp vegetables, and a flavorful soy-based glaze. It’s a popular takeout-style meal made easily at home.
Ingredients
Units
Scale
- 1 lb Angus steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 onion, sliced
- 1 cup snap peas or snow peas
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup water or beef broth
- Cooked white rice, for serving
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and water or broth. Set aside.
- Toss the sliced Angus steak with cornstarch until evenly coated.
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the beef in batches and sear until browned, about 2–3 minutes per side. Remove and set aside.
- Add the remaining 1 tbsp of oil to the skillet. Sauté onion, snap peas, garlic, and ginger for 2–3 minutes until just tender.
- Return the cooked beef to the skillet and pour in the sauce mixture.
- Stir-fry for another 2–3 minutes until the sauce thickens and coats the beef and vegetables evenly.
- Serve hot over cooked white rice.
Notes
- Freeze steak for 20–30 minutes before slicing for thinner, cleaner cuts.
- Adjust sugar or hoisin to balance sweetness to your preference.
- Substitute bell peppers or broccoli for snap peas if desired.
Nutrition
- Serving Size: 1 cup (without rice)
- Calories: 310
- Sugar: 6g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg