Shanghai Steak

This delicious meal features ultra-tender steak, caramelized onions, sweet bell peppers, and a satiny, savory, black pepper sauce.

Course Main Course

Cuisine Asian

Diet Gluten Free

Keyword beef stir fry, shanghai, steak

Prep Time 10

Cook Time 10

Resting Time 20

Servings

Calories 318kcal

2 tablespoons cornstarch divided
4 tablespoons soy sauce divided
3 tablespoons dry sherry divided, or cider vinegar, or white vinegar
1 pound sirloin steak thinly sliced against the grain into 1/4-inch thick slices (I used two 8-ounce steaks)
1/3 cup beef broth
2 teaspoons freshly ground black pepper
1 tablespoon granulated sugar
2 teaspoons sesame oil
2 tablespoons vegetable oil divided
3 bell peppers any color or a variety of colors, seeded and chopped into bite-size pieces
1 medium onion cut into bite-size pieces
2 cloves garlic minced

In a large bowl, whisk together 1 tablespoon of the cornstarch, 1 tablespoon of the soy sauce, and 1 tablespoon of the sherry. Add the steak slices and stir to coat. Marinate at room temperature for 15 to 20 minutes.
In a small bowl, whisk together the remaining cornstarch, remaining soy sauce, remaining sherry, beef broth, black pepper, sugar, and sesame oil. Set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat. Add the steak to the hot oil and sear on all sides. Remove the steak from the pan and set aside.
Add the remaining vegetable oil to the pan and set the pan over medium-high heat. Add the bell peppers and onion and cook for 3 to 5 minutes, until the vegetables soften. Add the garlic and cook for 30 seconds.
Add the beef broth mixture and bring to a simmer. Cook for 1 to 2 minutes, until the sauce thickens and forms a glaze. Return the steak to the pan with any accumulated juices from the plate. Toss to combine and cook for 1 minute to heat through.
Serve the steak and vegetables over rice and top with green onions (if using).