Go Back

Shanghai Angus Steak with Asparagus and Mushrooms

Tender strips of beef stir-fried with asparagus, mushrooms and onions in a savory-sweet sauce. We made this large-batch version with Wagyu beef in our RV's electric skillet and served it over jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinade 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Beef & Marinade
  • 3.0 lbs beef, cut into strips for stir-fry
  • 3 tbsp cornstarch
  • 3 tbsp soy sauce
Sauce
  • 6 tbsp soy sauce
  • 2 tbsp sweet soy sauce
  • 4 tbsp Worcestershire sauce
Stir-Fry
  • 3 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 medium white onion, diced
  • 1 lb white mushrooms, sliced
  • 1 lb fresh asparagus, trimmed and cut into bite-sized pieces
  • ½ cup Aji-Mirin
  • 1 tsp coarse-ground black pepper
For Serving
  • Jasmine Rice, cooked
  • Sriracha, optional

Equipment

  • 1 Large skillet or wok
  • 1 Presto 16-Inch Electric Foldaway Skillet — the one we use

Method
 

  1. Place the beef strips in a gallon-size Ziploc bag. Add 3 tablespoons cornstarch and 3 tablespoons of soy sauce. Seal the bag and work the ingredients together until the beef is evenly coated.
  2. Refrigerate and marinate for at least 1 hour.
  3. In a small bowl, combine 6 tablespoons of soy sauce, 2 tablespoons of sweet soy sauce and 4 tablespoons Worcestershire sauce. Set aside.
  4. Dice the onion and slice the mushrooms. Trim the asparagus and cut it into bite-sized pieces.
  5. Heat a large electric skillet, wok, or skillet over high heat.
  6. Add 3 tablespoons of sesame oil.
  7. Add the minced garlic and sliced onion. Stir-fry for approximately 1–2 minutes, until the onion begins turning translucent.
  8. Add the mushrooms and cook for another 1–2 minutes.
  9. Add the marinated beef. Cook for approximately 4–5 minutes, stirring periodically, until the beef is no longer pink.
  10. Add the asparagus.
  11. Pour in 1/2 cup Aji-Mirin and stir-fry for approximately 1 minute.
  12. Pour the prepared sauce over the beef and vegetables.
  13. Add 1 teaspoon coarse-ground black pepper and stir everything together.
  14. Continue cooking uncovered for 3–4 minutes, or until the asparagus reaches your preferred tenderness and the sauce has thickened.
  15. Remove from the heat and serve immediately over jasmine rice.
  16. Add Sriracha to individual servings for extra heat, if desired.

Notes

Beef: Despite the name Shanghai Angus Steak, you don't have to use Angus. We used Wagyu beef strips for the batch photographed here and have used sirloin steak successfully in the past. Use a tender beef you like for stir-fry.
Marinating: We only had 45 minutes to marinate our Wagyu this time, and it still turned out great. When possible, we'd recommend allowing at least an hour.
Sweet soy sauce: We used sweet soy sauce instead of the kecap manis called for in the recipe that inspired ours.
Aji-Mirin: We used Aji-Mirin instead of Chinese rice wine or cooking sherry.
Cornstarch: We didn't add a cornstarch slurry at the end. The cornstarch coating on the beef was enough to thicken our sauce.
Skillet size: Our large Presto electric skillet was big enough to cook the entire 2.9-pound batch at once. Use a large skillet or cook the beef in batches if necessary.
Sauce: We intentionally made plenty of sauce and cooked the stir-fry uncovered. We wanted enough sauce remaining to spoon over our jasmine rice.
Heat: Sriracha is optional. We kept it out of the main dish and added it individually.