Spicy Shanghai Beef
Elevate your dinner game with Spicy Shanghai Beef, a bold and flavorful stir-fry that's perfect for spice lovers! This quick and easy recipe combines tender strips of marinated beef flank steak with vibrant red bell peppers, aromatic garlic and ginger, and a zesty, umami-packed sauce featuring soy sauce, dark soy sauce, rice vinegar, and a fiery kick of chili paste. Ready in just 30 minutes, this dish is ideal for busy weeknights while still delivering restaurant-quality flavor. Garnished with green onions and optional sesame seeds for a touch of elegance, it's perfect served over steamed rice or noodles for a satisfying, crowd-pleasing meal. If you’re craving a taste of authentic Asian-inspired cuisine, this spicy stir-fry is a must-try!
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Recipe Information
Ingredients
- 500 g beef flank steak
- 4 tbsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp chili paste (such as sambal oelek)
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 green onions, sliced
- 1 red bell pepper, thinly sliced
- 1 tsp sesame oil
- 1 tsp sesame seeds (optional, for garnish)
Instructions
Slice the beef flank steak against the grain into thin strips and place in a bowl.
Add 2 tablespoons of soy sauce and 2 tablespoons of cornstarch to the beef strips. Mix well to coat the beef evenly, then set aside to marinate for 10-15 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, dark soy sauce, rice vinegar, chili paste, brown sugar, and sesame oil. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the sliced red bell pepper and stir-fry for 1-2 minutes until slightly softened.
Return the beef to the wok, then pour in the sauce. Toss everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
Remove from heat and stir in the sliced green onions. Garnish with sesame seeds, if desired.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.4 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2502 mg | 53% | |
*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.
