Shanghai Angus Steak

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Step 1

Place diced steak in a large sealable bag or freezer-safe container and mix in 1/4 cup water, 1/2 teaspoon salt, 1/4 cup cornstarch, and 2 tablespoons beef stock. Let marinade in refrigerator for at least 30 minutes, or freeze.

Step 2

To make the Shanghai sauce, mix together 2 tbsp Basic Sauce, 3 tbsp water, 2 tsp cornstarch, and 2 tbsp Panda Express Sweetfire Sauce.

Step 3

Fill wok or pan with enough vegetable oil for the steak to be swimming in (amount varies based on wok size) and heat oil to 325° over moderately high heat.

Step 4

Cook 12 oz of the marinated steak in the oil for 1 minute or until internal temperature reaches 165°, then remove steak to a plate or colander.

Step 5

Fry 3 oz trimmed string beans in 350° oil for 15 seconds. Rinse off any excess oil.

Step 6

Drain oil from the wok, leaving 2 tbsp, then add in 2 oz diced onions, 2 oz red bell pepper, and 2 oz sliced white mushrooms, stirring and cooking for 10 seconds.

Step 7

Add the steak back to the wok, then add ¼ cup of the Shanghai sauce mixture. Heat sauce to boiling until completely thickened.

Step 8

Add the string beans back to the wok, then toss until everything is fully coated.