Spicy Shanghai Beef Recipe

Name: Spicy Shanghai Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons peanut oil; 2 minced garlic cloves; 1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how hot you want it); 1 1/2 cups of sliced onions; 1 1/2 teaspoons of minced gingerroot; 1 1/2 lbs of cubed tip steak; 1/2 cup chicken broth; 1/3 cup hoisin sauce; 1/4 cup soy sauce; 1/4 cup beef broth; 1 (8 ounce) can bamboo shoots (drained); 1 (8 ounce) can water chestnuts (drained); 2 tablespoons cornstarch; 2 tablespoons sesame oil; 1/2 cup scallion (optional); 1 (12 ounce) box pasta (cooked)

Servings: persons

3 tablespoons peanut oil
2 minced garlic cloves
1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how hot you want it)
1 1/2 cups of sliced onions
1 1/2 teaspoons of minced gingerroot
1 1/2 lbs of cubed tip steak
1/2 cup chicken broth
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup beef broth
1 (8 ounce) can bamboo shoots (drained)
1 (8 ounce) can water chestnuts (drained)
2 tablespoons cornstarch
2 tablespoons sesame oil
1/2 cup scallion (optional)
1 (12 ounce) box pasta (cooked)

1
Heat wok to 375u00b0F and then add oil (always heat wok first).
2
Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
3
Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
4
In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
5
Stir broth mixture into beef/onion mixture.
6
Cover and reduce heat.
7
Simmer for 10-15 minutes.
8
Dissolve cornstarch in remaining 1/4 cup of chicken broth.
9
Stir cornstarch mixture into wok.
10
Cook until sauce thickens.
11
Add bamboo shoots and water chestnuts.
12
Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
13
Garnish with scallions, if desired.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons peanut oil, 2 minced garlic cloves, 1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how hot you want it), 1 1/2 cups of sliced onions, and more.

Yes, Spicy Shanghai Beef falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Shanghai Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions