Shanghai Beef
Discover the bold and irresistible flavors of Shanghai Beef, a quick and savory stir-fry that brings Chinese restaurant classics straight to your kitchen. This recipe features tender slices of marinated beef flank steak, stir-fried to perfection alongside vibrant bell peppers, aromatic garlic, and ginger. A rich, umami-packed sauce made with soy sauce, oyster sauce, and a hint of sesame oil ties everything together, while optional dried red chilies add a subtle kick. Ready in just 35 minutes, this dish is perfect for busy weeknights and pairs beautifully with steamed rice or noodles. Serve up this authentic and satisfying meal that’s sure to impress your family and friends!
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Recipe Information
Ingredients
- 450 grams beef flank steak
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 10 grams ginger, thinly sliced
- 1 large red bell pepper, julienned
- 1 large green bell pepper, julienned
- 3 stalks scallions, cut into 2-inch pieces
- 2 pieces dried red chilies (optional)
- 2 tablespoons water
Instructions
Slice the beef flank steak thinly against the grain into strips. Place the strips in a bowl.
Add 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of Shaoxing wine to the beef. Toss well until the beef is evenly coated. Let marinate for 15 minutes.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 2 tablespoons of water. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes on each side until browned but not fully cooked. Remove the beef from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic, sliced ginger, and dried red chilies (if using). Stir-fry for 30 seconds until aromatic.
Add the red and green bell peppers to the wok. Stir-fry for 2 minutes until the peppers are slightly tender but still crisp.
Return the beef to the wok along with the prepared sauce. Toss everything together and cook for another 2-3 minutes until the beef is cooked through and the sauce thickens.
Add the scallions to the wok and give it a final stir. Remove from heat.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 17.4 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2665 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
