Panda Express Shanghai Angus Steak Recipe

Create the sizzling magic of Panda Express in your own kitchen using this Panda Express Shanghai Angus Steak Recipe! This copycat version incorporates tender beef, crisp vegetables, and a bold, savory-sweet sauce that rivals your favorite restaurant dish.

This is a simple yet tasty stir-fry that is great served over steamed white rice and it’s perfect for a weeknight dinner or a special meal for the family.

We have more delicious recipes on our site like this – Panda Express Tofu and Eggplant Recipe, Panda Express Chicken and String Beans Recipe, Panda Express Green Bean Chicken Recipe, and Panda Express Firecracker Shrimp Recipe.

What Does Panda Express Shanghai Angus Steak Taste Like?

This Shanghai Angus Steak copycat brings that umami-bursting flavor heaven with tender, caramelized steak bites that are perfectly balanced with sweet onions and earthy mushrooms.

Each piece of beef and the veggies are coated in a glossy and crunchy sauce that has a balance of spicy, garlicky, slightly smoky notes of Korean BBQ!

Ingredients Required for Panda Express Shanghai Angus Steak Recipe

Here’s the list of Ingredients you’ll need to make this Panda Express Shanghai Angus Steak

For the marinade:

• 1 lb Angus steak (thinly sliced)
• 2 tbsp cornstarch
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp water

For the stir-fry:

• 1 tbsp vegetable oil (plus more as needed)
• 1 small onion, sliced
• 1 cup sliced mushrooms
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• ½ cup sweet and spicy Korean BBQ sauce (or Panda Express Shanghai sauce alternative)
• 1 cup broccoli florets (or string beans)

For serving:

• Steamed white rice

Kitchen Utensil You’ll Need

1. Wok or large skillet
2. Mixing bowls
3. Spatula or wooden spoon

Prep time: 15 minutes
Cook time: 15 minutes

How to Make Panda Express Shanghai Angus Steak

Simply follow the steps given below to make your Panda Express Shanghai Angus Steak at home

1. Marinade the Beef: In a mixing bowl, combine the steak pieces, cornstarch, salt, pepper, and water until the beef is evenly coated. Add marinated beef to the refrigerator for 10 minutes if you want a deeper flavor.

2. Cook the steak: In a wok over high heat, heat the oil. After oil has heated for a couple minutes, add the steak and stir-fry until it is brown and crispy to your liking. Remove the steak from the wok and set aside.

3. Cook the onions and mushrooms: After the beef has been removed, do not wipe out the wok. Add a little more oil to wok and then add the sliced onions and mushrooms. Stir-fry them until fragrant and lightly browned.

4. Add tedious issues: Add in the minced garlic and ginger. Stir just until fragrant, about 30 seconds. Do not burn.

5. Combine everything: Return your cooked steak to the wok. Add in Korean BBQ sauce and mix until the steak is coated with the sauce.

6. Cook the vegetables: Stir in the broccoli (or string beans) and stir-fry for 1 more minute until veggies are crisp and tender.

7. Plate: Serve you mixture over warm white rice and drizzle more sauce over top if you desire.

Some Tasty Ways To Customize and Serve This Panda Express Shanghai Angus Steak

1. Steamed Jasmine Rice (Classic & Comforting)
We can’t resist serving this over a bed of fragrant jasmine rice. The sauce seeps into the rice grains, creating the most comforting bite every single time. Simple, classic, and always a hit!

2. Fried Rice Upgrade
When we have leftover rice, we turn it into fried rice with scrambled eggs, green onions, and a drizzle of soy sauce. The Angus steak on top makes it feel like a restaurant-quality meal at home.

3. Garlic Noodles Twist
Try tossing your Angus steak with buttery garlic noodles – it’s an unexpected yet absolutely mouthwatering combo. The sweet-spicy sauce clings perfectly to the noodles.

4. Asian Slaw on the Side
A crunchy slaw with cabbage, carrots, sesame oil, and a splash of rice vinegar balances the richness of the steak beautifully. It adds freshness and texture to the plate.

5. Steamed Dumplings & Spring Rolls
Sometimes, we go full Panda Express mode – pairing this steak with vegetable dumplings or crispy spring rolls. It turns dinner into a full Asian-inspired feast.

6. Stir-Fried Veggie Medley
When we’re craving something lighter, we skip the rice and load up on vegetables like bok choy, bell peppers, and snap peas. The steak sauce coats them perfectly.

7. Over Garlic Mashed Potatoes (Fusion Favorite)
One of our boldest experiments serving this steak over creamy garlic mashed potatoes. The blend of American comfort and Asian flavor is shockingly good!

8. Lettuce Wraps for a Low-Carb Option
We’ve tried wrapping the steak and veggies in crisp romaine or butter lettuce leaves – it’s fresh, crunchy, and perfect for a lighter meal or lunch prep.

9. With a Fried Egg on Top
A sunny-side-up egg with a runny yolk over the Angus steak is next-level delicious. The yolk mingles with the sauce and rice, creating the ultimate comfort bite.

10. Inside a Rice Bowl with Kimchi or Pickles
When we’re feeling adventurous, we build rice bowls with Angus steak, sautéed mushrooms, and a spoonful of kimchi. That spicy-tangy kick takes the dish up several notches.

Some Tips on This Panda Express Shanghai Angus Steak Recipe

1. Slice the beef thin – against the grain.
This makes a huge difference. Cutting against the grain keeps your steak tender and easier to chew. If your beef is a little thick, pop it in the freezer for 15 minutes before slicing – it’ll be much easier to handle.

2. Don’t skip the cornstarch.
Cornstarch gives the beef that signature Panda Express silky coating and helps lock in juiciness. It also helps the sauce cling perfectly later on – trust us, it’s worth it!

3. Use high heat (and don’t overcrowd the pan).
You want that beautiful sear, not steamed meat. Cook in batches if needed. A hot wok is your best friend for this recipe – that’s how you get that smoky “wok hei” flavor.

4. Get your sauce ready before cooking.
This dish moves fast once you start stir-frying. Have your sweet and spicy Korean BBQ sauce or Shanghai-style sauce prepped and within reach. It saves you from scrambling mid-cook!

5. Cook the veggies just until crisp-tender.
Overcooked onions or mushrooms can get soggy and lose flavor. Stir-fry them for just a few minutes so they stay vibrant and slightly crunchy.

6. Add garlic and ginger at the right moment.
Add them after the veggies start to soften – too early and they’ll burn, too late and you’ll miss that fragrant punch. When your kitchen smells amazing, you know you timed it right.

7. Taste your sauce before mixing it in.
Every brand of BBQ or stir-fry sauce has a slightly different balance of sweet, salty, and spicy. Give it a quick taste and adjust with soy sauce, a splash of rice vinegar, or a drizzle of honey if needed.

8. Let the beef rest before mixing back in.
After browning, remove the beef and let it sit while you cook the veggies. This helps the juices settle and keeps the meat tender when you add it back in.

9. Don’t forget the green touch.
The original Panda Express version has string beans, but broccoli, asparagus, or even bell peppers work beautifully. That pop of green color also makes your dish more visually appealing.

10. Serve immediately for best flavor.
Like most stir-fries, this one is at its peak right off the stove – glossy, sizzling, and full of flavor. Reheating is fine, but nothing beats that fresh-from-the-wok magic!

How to Store and Reheat Panda Express Shanghai Angus Steak

Let the leftovers cool, then transfer into an airtight container and refrigerate it. Keep leftovers for up to 3 days. Quickly stir-fry your leftovers, in a hot pan, for 2-3 minutes to reheat or microwave in 30-second increments, until fully heated. To maintain the steak’s tenderness and vegetables handled crispness do not overcook it in either method.

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Common Queries on This Panda Express Shanghai Angus Steak Recipe

Here, we’ve got you covered with some common questions about the Panda Express Shanghai Angus Steak that people often ask.

1. Can I use a different cut of beef instead of Angus steak?
Absolutely! We’ve tried this recipe with sirloin, flank steak, and even ribeye – all worked beautifully. The key is slicing it thin and marinating it properly. Angus just gives that extra buttery texture, but it’s not mandatory.

2. How do I make sure the beef stays tender?
Two things: slice against the grain and don’t overcook. The cornstarch coating in the marinade locks in moisture, and cooking the beef on high heat for a short time keeps it juicy.

3. What if I don’t have Korean BBQ sauce?
No problem – we’ve improvised before! Mix 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 teaspoon chili paste, and ½ teaspoon rice vinegar. It’s not identical but still deliciously close to Panda Express flavor.

4. Can I use frozen vegetables instead of fresh ones?
Yes, but we recommend thawing and patting them dry first. When we used frozen broccoli once, the extra moisture made the sauce watery – lesson learned! Dry veggies give the best stir-fry texture.

5. Do I really need a wok to make this?
Nope! A large nonstick or cast-iron skillet works just fine. But if you have a wok, use it – it distributes heat evenly and adds that authentic “wok hei” char that we love.

6. Can I make this dish vegetarian or vegan?
Definitely. We’ve swapped the beef for tofu or seitan, and it turned out great. Just make sure to press the tofu well so it gets nice and crisp before adding the sauce.

7. How spicy is this recipe?
It’s mildly spicy – just enough to tickle your taste buds. If you’re spice-sensitive, go easy on the Korean BBQ sauce or add a touch of honey. For heat lovers, we sometimes toss in red chili flakes or sriracha!

8. What side dishes go best with this?
We’ve paired it with everything from jasmine rice and fried rice to garlic noodles and Asian slaw. The sauce is so versatile that it complements almost anything – even mashed potatoes for a fun twist!

9. How long does it keep in the fridge?
In our experience, it stays fresh for up to 3 days when stored in an airtight container. Just reheat it quickly in a hot pan or microwave in short bursts to avoid overcooking.

10. Can I double the recipe for meal prep or a family dinner?
Yes, and we do it all the time! Just cook the beef in batches to keep that nice sear. The sauce can easily be doubled -i n fact, we always make extra because it’s too good not to drizzle over rice later.

This Panda Express Shanghai Angus Steak Recipe allows you to create one of the most popular takeout recipes at home -sweet, robust, and satisfying in every bite.

If you enjoyed this recipe, then you’ll love checking out some of our other Panda Express-inspired meals like our Panda Express Tofu and Eggplant Recipe, Panda Express Chicken and String Beans Recipe, Panda Express Green Bean Chicken Recipe, and Panda Express Firecracker Shrimp Recipe. Make them all and get the Panda Express experience at home tonight!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.