Shanghai Angus Steak

This recipe was so easy, tasty and great for that hankering for Asian food.  Ted and I really enjoyed this and I added the Asian noodles to it rather than serving over rice, just for a change and good variety.

Serves 4.


◦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 (GF)

◦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


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.


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