Ingredients
1 lb Angus flank steak or ribeye, thinly sliced against the grain
2 tablespoons cornstarch
3 tablespoons vegetable oil, divided
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar (or balsamic)
1 tablespoon brown sugar
1 teaspoon cracked black pepper
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 medium red onion, sliced into wedges
1 green bell pepper, sliced
Instructions
Step 1: In a medium bowl, whisk together the sliced beef with 1 tablespoon of cornstarch, 1 tablespoon of oil, and 1 tablespoon of light soy sauce. Let it marinate for 15 minutes to velvet the meat.
Step 2: In a small jar, combine the remaining soy sauce, dark soy sauce, vinegar, brown sugar, and the rest of the cornstarch to create the sauce base.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beef in a single layer and sear until browned on both sides, about 2 minutes. Remove and set aside.
Step 4: Add the remaining oil to the pan. Stir-fry the onions and bell peppers for 3 minutes until slightly softened but still crisp.
Step 5: Stir in the garlic, ginger, and black pepper, cooking for 30 seconds until fragrant.
Step 6: Return the beef to the wok. Pour the sauce over the ingredients and toss constantly for 1-2 minutes until the sauce thickens and coats the shanghai angus steak beautifully.
Step 7: Serve immediately while hot and glossy.
Notes
Ensure your wok is very hot before adding the beef to achieve a proper sear. If you cannot find Chinkiang vinegar, a mix of balsamic and rice vinegar is a good substitute.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner Dishes
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
Keywords: shanghai angus steak, chinese beef recipe, angus beef stir fry, black pepper beef
