This Shanghai Beef stir-fry is a comforting and flavorful weeknight dinner that comes together in under 30 minutes. Tender strips of flank steak are seared to perfection and tossed with crunchy water chestnuts, vibrant red bell peppers, and aromatic scallions. The dish is bound by a rich, savory sauce made from soy sauce, beef broth, and cornstarch, creating a glossy glaze that clings beautifully to every bite. The combination of texturessoft beef, crisp vegetables, and fluffy brown ricemakes for a satisfying meal. Its an excellent choice for busy evenings or when you crave a taste of Asian-inspired cuisine without the complexity. Simple ingredients yield big flavor, making this a reliable favorite for home cooks.
Shanghai Beef
Description
This Shanghai Beef stir-fry is a comforting and flavorful weeknight dinner that comes together in under 30 minutes. Tender strips of flank steak are seared to perfection and tossed with crunchy water chestnuts, vibrant red bell peppers, and aromatic scallions. The dish is bound by a rich, savory sauce made from soy sauce, beef broth, and cornstarch, creating a glossy glaze that clings beautifully to every bite. The combination of texturessoft beef, crisp vegetables, and fluffy brown ricemakes for a satisfying meal. Its an excellent choice for busy evenings or when you crave a taste of Asian-inspired cuisine without the complexity. Simple ingredients yield big flavor, making this a reliable favorite for home cooks.Ingredients
Directions
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Prepare the brown rice according to package instructions; set aside.
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Cut the flank steak diagonally into thin 1-inch strips against the grain.
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In a small bowl, mix together the beef broth, water, soy sauce, and cornstarch until smooth; set aside.
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Heat the oil in a large skillet or wok over high heat.
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Brown the beef strips in the hot oil, stirring frequently, for about 5 minutes until seared.
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Add the drained water chestnuts, chopped red bell pepper, sliced scallions, and black pepper to the skillet.
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Cook and stir the vegetables and beef mixture for 2 minutes longer.
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Pour the reserved sauce mixture into the skillet.
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Stir constantly until the sauce thickens and comes to a full boil.
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Stir the cooked rice into the beef and vegetable mixture.
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Cook for 1 minute to heat through, then remove from heat.
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Let the dish stand for 5 minutes to allow flavors to meld.
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Fluff the rice with a fork before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 557.6kcal
- % Daily Value *
- Total Fat 33.2g52%
- Saturated Fat 13.6g68%
- Cholesterol 171.1mg58%
- Sodium 153.7mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 58.9g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cut the beef against the grain to ensure maximum tenderness.
For a gluten-free version, substitute soy sauce with tamari.
You can substitute white rice for brown rice if you prefer a faster cooking time.
Add a teaspoon of grated ginger or minced garlic to the vegetables for extra flavor depth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the rice from drying out.
