Panda Express Shanghai Angus Steak

• Meat

  • 16 oz Sirloin steak

• Produce

  • 3 cloves Garlic
  • 12 oz Green beans, fresh
  • 8 oz Mushrooms, white
  • 1/2 White onion, medium

• Condiments

  • 4 tsp Kecap manis
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1/2 cup Chinese rice wine

Found on dinnerthendessert.com

Description

Ingredients

• 16 ounces sirloin steak, cut into 1 inch long bites that are ½ inch thick
• 12 ounces fresh green beans, trimmed
• ½ medium white onion, sliced into 1 inch wedges
• 8 ounces sliced white mushrooms
• 3 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil
• ½ cup Chinese Rice Wine
• 4 teaspoons Kecap Manis
• 2 tablespoon Worcestershire sauce

Directions

• Add the sliced beef to a bowl with one tablespoon of soy sauce and 1 tablespoon of cornstarch.
• Heat the wok on high, add the sesame oil and let it get hot until the oil ripples a bit.
• Add the garlic and onions, stir constantly for a minute.
• Add the mushrooms and let it brown for a couple of minutes until it browns before stirring.
• Remove the vegetables from the pan and add the steak.
• Let the steak sear for 3 minutes on each side.
• Add the green beans, Chinese Rice Wine, Kecap Manis and Worcestershire sauce, then stir.
• Add back in the garlic and onions and let the mixture cook for 2-3 minutes for the green beans to cook and for the sauce to thicken.
• Garnish with sesame seeds if desired.