In Shanghai, Angus beef is a local specialty that is very popular with locals and visitors alike. In fact, Shanghai has been granted “World’s Final Finalist” status for the Angus Beef product. When you go to a high-end restaurant, you’ll often find Angus beef on the menu. This type of beef is known for its marbling, which is when the beef meat is not dry but is full of fat that makes it tender.
This is a great recipe if you want to make an amazing steak at home. The best part about this recipe for Shanghai Angus Steak is that it calls for ingredients that can be found in your local grocery store and the cooking method only takes about 15 minutes. This makes it easy to whip up even on busy weeknights! By using sirloin steaks, which are thin and tender, we were able to cook them quickly so they would still remain moist and flavorful. I recommend serving these with rice or noodles because their sauce goes perfectly with either one!
Angus steaks are part of the Angus steak family, and they are the chief competitor to the T-bone steak. Angus steaks are sourced from Australian bred cattle, and they are both leaner and less expensive than traditional beef products. For Angus steaks you need to use high quality cuts of meat. The different cuts of meat can be found in your local supermarket, but the only way to know if they are Angus is to ask for them specifically.
How To Make Shanghai Angus Steak
If you are looking for a recipe that is tasty, easy to make and healthy then this Shanghai Angus Steak Recipe might be perfect for you. It takes less than 30 minutes to prepare and cook so it’s ideal for those who have little time on their hands but still want to eat something delicious. Not only does this dish taste great with its tangy sauce, it contains some health benefits as well! Read below for the full recipe of how to cook Shanghai Angus Steak at home easily in your own kitchen!
1 lb flank steak, cut against the grain into 1/4-inch thick slices
For The Marinade:
- Soy Sauce, 1 Tablespoon
- Shaoxing Wine, 1 Tablespoon
- Cornstarch, 1 Tablespoon
For The Sauce:
- Beef Broth or Chicken Broth, 1/2 Cup
- Soy Sauce, 2 Tablespoons
- Shaoxing Wine, 2 Tablespoons
- Dark Soy Sauce, 1 Teaspoon
- Cornstarch, 1 Tablespoon
- Sugar, 2 Teaspoons
- Coarsely Ground Black Pepper, 1 1/2 Teaspoon
- Salt, 1/8 Teaspoon
For The Stir Fry:
- Vegetable Oil, 2 Tablespoons
- Garlic Cloves (Minced) , 2
- Minced ginger, 2 Teaspoons
- White Onion (Chopped), 1/2
- Bell Peppers (Chopped), 2
Combine steak, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix the soy sauce blend into the beef until it is evenly coated. Leave it to marinate for ten to fifteen minutes.
In a separate bowl, combine all the sauce ingredients. Mix well and set aside for later use. Chop the vegetables and aromatics.
In a small bowl, add ginger and garlic. In another bowl, stir together the onion and pepper.
Turn the heat up to medium-high in a nonstick skillet. Add 1 tablespoon of oil. When the oil is hot, add the steak. Use a tong or chopsticks to quickly spread the Shanghai steak in a single layer. Cook the thin beef steak for 30 seconds or until the bottom layer turns lightly brown.
Turn them until they become charred on the outside but are still pink on the inside. Turn down the oven’s heat to the lowest setting and remove the black pepper steak. Place on a plate and set aside.
In the previously used skillet, add the remaining oil. Place the skillet on medium heat. Add the ginger and garlic. Stir for a few minutes until the flavors start to permeate. Add the onions and peppers. Continue stirring and heating for 20 seconds.
Mix well the cornstarch into the sauce mixture until it dissolves completely. Pour it into a skillet. Stir immediately with a spatula, and cook until the sauce thickens enough to cover the back of the spoon.
To the sauce, add the Shanghai beef that has been cooked. Make sure the sauce covers all the slices of Shanghai Beef. Remove the skillet from the heat. Transfer everything to a large serving dish immediately.
Serve with steamed rice or over cooked noodles.
Shanghai Angus Steak Recipe
Recipe Yield: 6 Servings
Calories: 290 Calories
Preparation Time: 20M
Cooking Time: 10M
Total Time: 30M
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