Stir up some great taste in your kitchen with this attention-grabbing Shanghai Beef Stir Fry.
He’s come a long way from the shy little boy I met 10 years ago. In a couple of days he and his twin turn 21. Time flies by when you’re having fun. And fun we do have. He has taken a huge interest in food and cooking. This interest pleases me to no end. He and his twin are both quite creative and are entrepreneurs with a business of their own. They are videographers. Alas, they don’t video tape food.
Back to this new-found interest in food. Picture this. When he was a wee lad, if his toast had one tiny piece that was “burnt” he wouldn’t eat it. AT ALL.
Last night I taught him how to make Chicken Marsala because he wants to make it for his girlfriend when she comes home from college.
Recently we discovered that we both liked the Shanghai Angus Beef at the local Panda Express restaurant. So I decided to make my own. In my humble opinion and the opinion of every member in my family, mine is better.
- 16 ounces Strip Steaks, cut into bite size pieces
- 1/4 cup dark soy sauce
- 1 1/2 Tablespoons arrowroot
- 12 oz. fresh asparagus, cut into 1 inch pieces
- 1 small shallot, sliced
- 2 cloves garlic, minced
- 2 Tablespoons avocado oil
- 1/2 cup Sake or Rise Wine
- 2 Tablespoons soy sauce
- 1 1/2 Tablespoons sweet soy sauce (kecap manis)
- 1 Tablespoon Brown Sugar Blend (Splenda)
- 1 1/2 Tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- Combine the arrowroot and dark soy sauce in bowl with the cut up beef. Refrigerate at least one hour and up to 24 hours.
- Heat a large skillet over high heat, add the oil and heat until it smokes.
- Add the garlic and shallot. Stir fry for a minute then add the asparagus and the rice wine.
- Stir fry for another minute or two then add the beef chunks.
- Cook the beef until no longer pink, about 5 minutes.
- Add the sauce and coat the beef.
Thanks for stopping by and have a great day.