Shanghai Angus Steak with Asparagus and Mushrooms

Some recipes become favorites because they’re easy to change depending on what you have available. Shanghai Angus Steak has become one of those recipes for us.

We’ve made this dish before using sirloin steak, but this time we had 2.9 pounds of Wagyu beef strips for stir-fry, so that’s what we used. The Wagyu turned out incredibly tender, but you definitely don’t need Wagyu—or even Angus beef—to make this recipe.

Use a good cut of beef that works well for stir-fry.

Our version combines tender strips of beef with fresh asparagus, mushrooms, and onions in a savory-sweet sauce. We serve it over jasmine rice, and I like to add a little Sriracha to mine for an extra kick of heat.

We also made this entire batch right inside our RV using our Presto electric skillet. With almost three pounds of beef and two pounds of vegetables, having that big cooking surface came in handy.

And this one turned out really well.

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Our Version of Shanghai Angus Steak

Our version was inspired by the Panda Express Shanghai Angus Steak copycat recipe from Bake It With Love.

We liked the combination of beef, asparagus, mushrooms, and onions, but we’ve made some changes to fit the way we cook and the ingredients we keep on hand.

For this batch, the biggest change was obvious: we had 2.9 pounds of Wagyu beef.

The original recipe was designed for a much smaller amount of meat, so we needed considerably more marinade and sauce. We also substituted ingredients we already had in our RV kitchen.

Instead of kecap manis, we used sweet soy sauce. Instead of Chinese rice wine or cooking sherry, we used Aji-Mirin.

We also wanted plenty of sauce. There’s nothing worse than making a big batch of stir-fry only to discover that all the sauce disappears before it reaches the rice.

So we made enough.

What We Changed

Whenever we adapt someone else’s recipe, I think it’s worth explaining what we changed—especially when those changes worked.

We made a much bigger batch

We were starting with 2.9 pounds of beef, so we increased the marinade and sauce accordingly.

That also gave us enough food for multiple meals rather than just dinner for two.

We used Wagyu beef

The batch shown in these photos was made with Wagyu beef strips for stir-fry.

We’ve made this dish with sirloin steak before, though, and it turned out great that way, too.

You don’t need Wagyu for this recipe.

Despite the name Shanghai Angus Steak, you can use the beef you prefer. More on that below.

We used sweet soy sauce instead of kecap manis

The original recipe calls for kecap manis, an Indonesian sweet soy sauce.

We had sweet soy sauce, so that’s what went into our version.

It worked very well.

We used Aji-Mirin

Instead of Chinese rice wine or cooking sherry, we used Aji-Mirin.

Again, it was something we already had in our RV pantry, and it worked well with the other ingredients.

We increased the sauce

With almost three pounds of beef, a pound of mushrooms, and a pound of asparagus, we wanted plenty of sauce.

Our larger batch gave us enough to coat everything while still leaving some of that delicious sauce for the jasmine rice.

We used an Electric Skillet

No wok here.

We made the whole thing in our Presto 16-Inch Electric Foldaway Skillet

Its large cooking surface was particularly useful for a batch this size because we could cook all 2.9 pounds of beef at once.

Do You Have to Use Angus Beef?

No.

Despite the name Shanghai Angus Steak, don’t get hung up on buying Angus beef specifically for this recipe.

We’ve made it with sirloin steak before, and for the batch photographed in this post, we used Wagyu beef strips.

Both worked.

You could use another tender cut of beef that works well for quick, high-heat cooking. If you’re starting with a whole steak rather than packaged stir-fry strips, slice the beef thinly and against the grain.

The important thing is having relatively thin, evenly sized pieces that cook quickly.

So if you see a good deal on beef that you think would make a good stir-fry, use it.

Ingredients for Our Shanghai Angus Steak

This is the large-batch version we made in the photos.

For the Beef and Marinade

• 2.9 lbs beef, cut into strips for stir-fry
• 3 tablespoons cornstarch
• 3 tablespoons soy sauce

For the Sauce

• 6 tablespoons soy sauce
• 2 tablespoons sweet soy sauce
• 4 tablespoons Worcestershire sauce

For the Stir-Fry

• 3 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 medium white onion, sliced
• 1 lb white mushrooms, sliced
• 1 lb fresh asparagus, trimmed and cut into bite-sized pieces
• 1/2 cup Aji-Mirin
• 1 teaspoon coarse-ground black pepper

For Serving

• Cooked jasmine rice
• Sriracha, optional

How to Make Shanghai Angus Steak

Stir-fry recipes move pretty quickly once the cooking starts, so I recommend getting everything chopped, measured, and ready before heating the skillet.

That’s particularly helpful when you’re cooking in an RV kitchen where counter space can disappear quickly.

Step 1: Marinate the Beef

Put the 2.9 pounds of beef strips into a gallon-size Ziploc bag.

Add:

• 3 tablespoons cornstarch
• 3 tablespoons soy sauce

Seal the bag and work everything together until the beef is evenly coated with the soy sauce and cornstarch.

Ideally, let the beef marinate in the refrigerator for at least one hour.

We were a little short on time when we made this batch, so ours only marinated for about 45 minutes.

It still turned out really well.

Given the choice, though, I’d plan ahead and give it the full hour or even a little longer.

Why Put Cornstarch on the Beef?

Don’t skip the cornstarch.

It helps coat the beef before cooking, but it has another important job later.

Once the liquid and sauce are added to the skillet, the cornstarch already coating the beef helps thicken everything.

We didn’t need to make a separate cornstarch slurry at the end.

The sauce thickened nicely on its own.

Step 2: Make the Shanghai Beef Sauce

While the beef marinates, make the sauce.

In a small bowl, combine:

• 6 tablespoons soy sauce
• 2 tablespoons sweet soy sauce
• 4 tablespoons Worcestershire sauce

Mix everything together and set the bowl aside.

The sweet soy sauce adds some sweetness and helps balance the saltier flavors of the regular soy and Worcestershire sauce.

Step 3: Prep the Vegetables

Before turning on the skillet, get the vegetables ready.

Slice 1 medium white onion.

Clean and slice 1 pound of white mushrooms.

Trim the woody ends from 1 pound of fresh asparagus, then cut the remaining stalks into bite-sized pieces.

I don’t worry about making every piece exactly the same size. Just keep everything reasonably uniform so it cooks evenly and is easy to eat.

Once everything is prepped, you’re ready to cook.

Step 4: Heat the Electric Skillet

We made our Shanghai Angus Steak in our Presto 16-Inch Electric Foldaway Skillet

Heat the skillet to high heat and add:

3 tablespoons sesame oil

Allow the oil to get hot before adding the remaining ingredients.

If you don’t have an electric skillet, that’s not a problem. You can use a large wok or conventional skillet instead.

Just keep in mind that this particular recipe makes a very large batch.

Step 5: Cook the Garlic and Onion

Add 1 tablespoon minced garlic to the hot sesame oil, followed by the sliced white onion.

Stir-fry for approximately 1–2 minutes, until the onion starts becoming translucent.

Keep everything moving so the garlic doesn’t burn.

Step 6: Add the Mushrooms

Next, add the 1 pound of sliced white mushrooms.

Stir the mushrooms into the garlic and onions and continue cooking for another 1–2 minutes.

The mushrooms don’t need to be completely cooked at this point. They’ll continue cooking after we add the beef and sauce.

Step 7: Add the Marinated Beef

Add the marinated beef to the skillet.

We were able to add all 2.9 pounds at once because our Presto 16-Inch Electric Foldaway Skillet is large enough to handle it.

Cook the beef for approximately 4–5 minutes, stirring it together with the mushrooms and onions, until the beef is no longer pink.

If you’re using a smaller skillet, you may need to adjust this step.

Overcrowding a small skillet can cause the beef to steam rather than cook properly. If necessary, cook the beef in batches and then bring everything back together.

Step 8: Add the Asparagus

Once the beef is no longer pink, add the 1 pound of asparagus.

We add the asparagus fairly late in the cooking process because we don’t want to cook it to death.

I like the asparagus tender but still with some texture.

Step 9: Add the Aji-Mirin

Pour 1/2 cup Aji-Mirin into the skillet.

Stir everything together and let it cook for approximately 1 minute.

We used Aji-Mirin because that’s what we had instead of the Chinese rice wine or cooking sherry used in the recipe that originally inspired ours.

It worked great.

Step 10: Add the Sauce and Black Pepper

Pour the prepared sauce over the beef and vegetables.

Add: 1 teaspoon coarse-ground black pepper

Stir everything thoroughly so the beef, asparagus, mushrooms, and onions are coated with the sauce.

At this stage, don’t worry if the sauce seems fairly thin.

It won’t stay that way.

Step 11: Let the Sauce Thicken

Continue cooking everything uncovered for approximately 3–4 minutes.

As it cooks, the cornstarch coating on the beef will begin thickening the sauce.

Keep stirring periodically until the sauce has reached a consistency you like and the asparagus is cooked to your preferred tenderness.

We didn’t cover our skillet.

Because we’d increased the amount of sauce for our big batch, there was plenty of liquid. Cooking it uncovered allowed it to thicken while still leaving us with plenty of sauce.

And that’s pretty much it.

Serve Over Jasmine Rice

We served our Shanghai Angus Steak over jasmine rice.

Put a scoop of rice in your bowl or on your plate and spoon the beef, asparagus, mushrooms, and onions over the top.

And don’t forget some of the sauce.

That’s one of the best parts.

I like a little more heat, so I finished my serving with Sriracha.

That’s completely optional.

Lisa didn’t need the extra heat, so we kept the Sriracha out of the skillet, and I added it directly to mine.

That’s an easy way to make one dinner work for people who like different levels of heat.

What Did We Think?

This batch was a winner.

The Wagyu was extremely tender, and the asparagus, mushrooms, and onions went really well with the savory-sweet sauce.

I was also happy that we’d increased the amount of sauce.

With 2.9 pounds of beef and all those vegetables, it would have been easy to end up with a fairly dry stir-fry if we’d simply increased the meat without adjusting anything else.

Instead, we had plenty of sauce to coat everything with, some left over to soak into the jasmine rice.

The sweet soy sauce worked well in place of kecap manis, and we were happy with the Aji-Mirin substitution, too.

I’d make it this way again.

The only thing I’d change next time is allowing enough time to marinate the beef for a full hour or longer instead of the 45 minutes we managed this time.

Can I Make a Smaller Batch?

Absolutely.

Our recipe is big because we happened to have 2.9 pounds of Wagyu beef strips to use.

You don’t need to make that much.

If you’re cooking for two people and don’t want leftovers, reduce the quantities accordingly.

Just remember to reduce the marinade and sauce along with the amount of beef and vegetables.

Personally, we don’t mind making a large batch because it means dinner is already taken care of for another day.

What Other Vegetables Could You Use?

Asparagus and mushrooms are a big part of what we like about this particular dish, so I’d try it this way at least once.

But stir-fries are also pretty forgiving.

Depending on what you have available, you could experiment with vegetables such as broccoli, bell peppers, snow peas, or green onions.

Just pay attention to cooking times.

Harder vegetables generally need more time, while vegetables that cook quickly should go in toward the end.

Can I Use Baby Bella Mushrooms?

Absolutely.

We used white mushrooms for the batch shown here, but baby bella mushrooms would work just as well.

If that’s what we had in the refrigerator, I wouldn’t hesitate to use them.

What Can I Substitute for Kecap Manis?

We used sweet soy sauce.

Kecap manis is a thick, sweet Indonesian soy sauce. Instead of buying another bottle specifically for this recipe, we used the sweet soy sauce we already had.

For our version, we used 2 tablespoons.

It gave the sauce the sweetness we wanted without overpowering the other flavors.

Can I Use Aji-Mirin Instead of Chinese Rice Wine?

That’s exactly what we did.

Our version uses 1/2 cup Aji-Mirin.

It isn’t exactly the same ingredient as Chinese rice wine, so I wouldn’t claim they’re interchangeable in every recipe. But in this stir-fry, with this sauce, we were happy with the result.

And that’s ultimately what matters when I’m deciding whether an ingredient substitution makes it into one of our recipes.

Do You Need a Wok?

Definitely not.

We didn’t use one.

We cooked everything in our Presto 16-Inch Electric Foldaway Skillet.

For the huge batch we were making, I actually preferred having the large flat cooking surface.

You can certainly use a wok or a conventional skillet if that’s what you have.

The main consideration is size.

If you’re making our full 2.9-pound batch, use the biggest cooking vessel you have or cook the beef in batches.

Why We Used Our Presto Electric Skillet for RV Cooking

We made this entire batch in our Presto 16-Inch Electric Foldaway Skillet.

It’s one of those appliances that works particularly well for us in the RV because the large cooking surface gives us considerably more room than a standard skillet on our RV stovetop.

And we definitely needed the room for this recipe.

We were cooking 2.9 pounds of Wagyu beef strips, 1 pound of mushrooms, 1 pound of asparagus, and a whole onion. Our 16-inch Presto was large enough that we could cook the entire batch together rather than dividing the beef into several batches.

The high sides also came in handy once we added the vegetables, Aji-Mirin, and all that sauce.

We use this skillet for a lot more than stir-fry, too. It’s handy anytime we want a large cooking surface without tying up the RV stove.

→ Check out the Presto 16-Inch Electric Skillet we use on Amazon

For this Shanghai Angus Steak, we put almost three pounds of beef, a pound of asparagus, a pound of mushrooms, and a whole onion into one skillet.

That’s a serious amount of food.

Other than making the jasmine rice, the entire main dish was cooked in that one skillet.

Fewer pans and fewer dishes to wash afterward?

That’s always a win in an RV.

Final Thoughts

This is exactly the kind of recipe we enjoy making in our RV.

It doesn’t require a complicated cooking setup, we can change the beef depending on what’s available, and everything except the rice cooks in one big skillet.

This time, we splurged a little by using Wagyu beef strips, and they were fantastic. But we’ve made Shanghai Angus Steak with sirloin before and enjoyed it that way too.

So don’t feel like you need to hunt down Wagyu—or even Angus—to make it.

Use a good beef for stir-fry, get all your vegetables chopped before you start cooking, and make sure you have enough sauce.

Then pile it over some jasmine rice.

And if you’re like me, add a little Sriracha on top.

That’s a pretty great dinner—even from a tiny RV kitchen.

Give This Shanghai Angus Steak a Try

If you’re looking for an easy, flavorful beef dinner, give this Shanghai Angus Steak with Asparagus and Mushrooms a try. Serve it over jasmine rice, add a little Sriracha if you like some heat, and enjoy!

Made it? Leave us a comment and let us know how it turned out!