REVIEW: Panda Express Shanghai Angus Steak

Panda Express Shanghai Angus Steak

With menu items like Beijing Beef and their new Shanghai Angus Steak, it’s safe to say Panda Express likes using alliteration and Chinese locations in their entree names, so I’m hoping the next item that pops up on Panda’s menu is Canton Chicken Feet.

If you’re a Chinese cuisine expert, or read Wikipedia entries about Chinese cuisine for 15 minutes, you would know Shanghai is not known at all for steak. Instead, Shanghai, one of the most populated cities in the world, is known for two other foods that begin with the letter S: seafood and stinky tofu. While I could see Shanghai Shrimp being served at Panda Express, I don’t think most American palates and olfactory organs could handle stinky tofu.

But back to Panda Express’ new Shanghai Angus Steak, which consists of thick slices of Angus Top Sirloin marinated with Asian seasonings, asparagus, mushrooms, and Panda’s new zesty Asian steak sauce.

PanEx wasn’t kidding when they said on their website that this entree has “thick cut slices” of Angus steak. (Yes, I’m going to start calling Panda Express, PanEx, like I call American Express, AmEx. Be one of the cool kids and do the same.) Look at the photo above. Then look at the photo below. Some of those chunks are the size of baby limbs.

Baby limbs!

Panda Express Shanghai Angus Steak Closeup

And they’re also as tender as I imagine baby limbs to be. Occasionally, there was some connective tissue or something else, which made part of the meat a little tough, but 98 percent of the time the thick steak slices were easy to chew. The Angus steak also has a nice flavor that wasn’t overwhelmed by the dish’s sauce, which I’ll talk more about in a moment.

The mushroom slices were also substantial. Their size made me wonder if any Smurfs are now homeless. As for the asparagus, the stalks were chopped into one inch pieces, but there weren’t any asparagus tips in the two Shanghai Angus Steak servings I purchased. The “zesty Asian steak sauce” tastes like a light teriyaki sauce with a slight kick at the back end. I could’ve done without the zesty part, but the rest of the sauce was pleasant and, again, it didn’t drown the flavor of the steak.

The Shanghai Angus Steak isn’t as tasty as PanEx’s Beijing Beef, but it’s significantly healthier. A serving of Beijing Beef has 690 calories, 40 grams of fat, 8 grams of saturated fat, and 890 milligrams of sodium, while a serving of Shanghai Angus Steak has 220 calories, 7 grams of fat, 2 grams of saturated fat, and 910 milligrams of sodium.

Just like when you order a shrimp entree at PanEx, you have to pay an extra dollar for the Shanghai Angus Steak. Is it worth it? I say yes.

(Nutrition Facts – 1 serving – 220 calories, 60 calories from fat, 7 grams of fat, 2 grams of saturated fat, 50 milligrams of cholesterol, 910 milligrams of sodium, 19 grams of carbohydrates, 1 gram of fiber, 13 grams of sugar, and 21 grams of protein.)

Item: Panda Express Shanghai Angus Steak
Price: $9.69 (2-entree plate)
Size: 2-entree plate
Purchased at: Panda Express
Rating: 7 out of 10
Pros: Baby limb-sized slices of Angus steak. Huge mushrooms. Tender steak. Pleasant Asian steak sauce. One of the healthier items on the menu. Good source of protein. Calling Panda Express, PanEx.
Cons: Not as tasty as Beijing Beef. Zesty part of sauce seemed unnecessary. Charging an extra dollar per serving. Around for a limited time. Not as tasty as Orange Chicken. Stinky tofu. Homeless Smurfs.

7 thoughts on “REVIEW: Panda Express Shanghai Angus Steak

  1. Some of those pieces look like tongue. Or another appendage. I liked the Beijing Beef a lot and have tried every promotion since that… but have not enjoyed any nearly as much. I don’t think I will even try this one.

  2. Tried this one and liked it – but I don’t know if it was worth an extra dollar. Beijing Beef is good also but a bit on the sweet side for me. My favorite is the Kung Pao chicken.

  3. For diabetics, the Shanghai Angus Steak is a godsend, especially since they got rid of the Mongolian Beef.

    The Angus Steak has only 13 grams of sugar per serving, half the amount of the Beijing Beef (25 grams per serving).

    The Mongolian Beef had only 6 grams of sugar per serving, but the Angus is an at least semi-reasonable replacement.

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