Black pepper Angus steak Panda Express
by This black pepper Angus steak Panda Express copycat recipe is an easy and affordable Chinese takeout dish full of flavor and texture! Perfectly tender marinated beef cubes are stir-fried with sweet yellow onion, green beans, and bell pepper in a rich and savory sauce.
Learn how to make tender beef stir fry using my simple beef stir fry marinade, which seriously upgrades this dish at home! For more black pepper stir fry options, try my take on black pepper beef or this easy black pepper chicken!
What is black pepper Angus steak?
Black pepper Angus steak is a mouthwatering meal featuring juicy Angus beef slices quickly stir-fried with onions, bell peppers, mushrooms, and green beans.
It’s coated in a robust sauce made from soy, oyster sauce, and a generous amount of black pepper for a kick. This dish is a fan favorite at Panda Express.
For those looking for a milder Angus beef Panda Express option, there’s the Shanghai Angus steak, which offers a similar taste experience without the bold pepperiness of this recipe.
Ingredients
There are three main components to making this copycat Panda Express black pepper Angus steak recipe: making a marinade to quickly velvet the beef, preparing the vegetables for the stir fry, and finally, the finger-licking black pepper sauce. Here’s what you’ll need:
Marinated Beef:
- Steak: Angus steak or sirloin steak with the fat trimmed. (Note that Angus is a breed of cow, not a particular cut. Angus beef is well-marbled, and sirloin steak is a great, affordable option.)
- Coconut aminos: Or use half the amount of soy sauce.
- Fish sauce: Compliments the coconut amonos nicely. You can skip this if you use soy sauce.
- Olive oil: Helps to seal the moisture in the beef.
- Black pepper: Freshly ground for maximum flavor.
- Garlic powder
- Baking soda: This is the secret of how to tenderize beef for stir fry!
- Tapioca starch: Or use arrowroot starch or cornstarch (if you tolerate it). This helps create a nice sear.
- Toasted sesame oil: Adds authentic Chinese takeout flavor.
- Avocado oil: A neutral-flavored oil great for high-heat cooking due to a high smoke point. Peanut oil is another alternative.
- Coarse sea salt
Stir-Fry Vegetables:
- Yellow onion: Sliced into thin strips. They add a nice sweetness and texture to the dish.
- Green beans: Diced into 1.5-inch sections.
- White button mushrooms: Sliced in half for small mushrooms or quartered for large ones.
- Red bell pepper: Diced into bite-sized pieces.
Black Pepper Sauce:
- Ground black pepper: Freshly ground for maximum flavor.
- Light soy sauce: Or coconut aminos. See substitutions below for more good options for gluten-free eaters.
- Dark soy sauce: Gives a nice color to the sauce. Or use coconut aminos.
- Oyster sauce: Adds a savory-sweet depth of flavor and helps thicken the sauce.
- Chicken stock: Or beef stock.
- Tapioca starch: To thicken the sauce.
Substitutions and variations
- Different protein: Make Chinese black pepper chicken or use shrimp (peeled and deveined), firm tofu, or thinly sliced pork tenderloin (see how to velvet pork for tips).
- Vegetables: Get a nutritional boost and extra crunch in this Angus beef stir fry recipe by adding broccoli, baby broccoli (broccolini), baby corn, asparagus, or baby bok choy.
- Spicy: Add a touch of sriracha sauce, red pepper flakes, or chili garlic sauce to the sauce, or add diced jalapeno or longhorn chili peppers to the stir fry, like in my Paleo Hunan beef.
- Extra authentic: Add a small splash of Chinese Shaoxing wine or Taiwanese Michu to the stir fry for authentic flavor. Use dry cooking sherry for gluten-free.
- Gluten-free: From gluten-free options to replace regular soy sauce and oyster sauce, see our guide to Chinese pantry staples.
How to make black pepper steak Panda Express
Rest assured, this Chinese takeout stir fry comes together fast after some simple prep. Follow my tips for quickly velveting beef so you can enjoy juicy and tender beef stir fry every time! Let’s review the simple steps for making this black pepper Angus steak Panda Express recipe:
- Prepare the beef: Trim away fat and then slice the steak against the grain into 1.25-inch chunks, Panda Express style.
- Marinate the beef: In a medium bowl, add the beef and seasonings from soy sauce to sesame oil. Mix well, cover, and marinate the meat for 15-30 minutes or up to 1 day.
- Prepare the vegetables and sauce: Dice the onion, green beans, mushrooms, and bell pepper. Combine the stir-fry sauce in a small bowl.
- Sear the meat: In a large skillet or wok, well-heated, add oil and marinated steak. Pan fry over medium-high in a single layer for 2 minutes without flipping.
- Sear the flipside: Once you see the bottom side is browned, use a spatula with a firm tip to flip and cook the other side for 2 more minutes. Set aside and keep warm.
- Stir-fry the veggies: Saute the onion, mushrooms, and green beans with salt over medium-high heat for 1.5 minutes. Then add the bell peppers and saute for 30 seconds.
- Combine the stir fry: Return the beef to the pan. Turn the heat up to high. Stir the sauce again before pouring it into the pan. Toss everything to combine, 1 minute.
- Transfer and serve: Turn off the heat. Transfer to a large serving plate. Serve hot with rice.
Choosing the right beef for your stir fry
Black Angus beef is known for being super tender and juicy because it has a lot of marbling (the fat running through the meat which gives it a lot of flavor). But, Angus sirloin steak can be a bit pricey.
Sirloin steak is a great choice that’s easier on your wallet but still delicious. It’s got a good balance of tenderness and flavor, making it perfect for our recipe. If you can’t find sirloin, beef tenderloin is another excellent option for this Panda Express Angus steak entree recipe.
One thing to remember is to steer clear of very lean cuts of beef. Since we’re cutting the beef into cubes rather than thin slices, a bit of fat is your friend here. It helps keep the stir-fried beef nice and tender, so every bite is just right and easy to chew.
How to make ahead, store, and reheat
Making Panda Express black pepper Angus steak couldn’t be easier! I love stir fries because they’re so quick to whip up. That said, you prep the veggies and sauce and marinate the beef ahead of time for enhanced flavor and even faster cooking. Here’s how:
- Make-ahead: Marinate the beef up to 1 day in advance in the fridge. Slice the veggies, mix the sauce ingredients, and store them separately in the fridge until you’re ready to cook.
- Storage: Once cooked, store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: Microwave on high for 1 minute until warmed through.
What to serve it with
For a classic pairing, serve Panda Express Angus steak in black pepper sauce over rice. Or, turn this entree into a family-style meal by pairing it with your favorite appetizers, noodle dishes, and vegetable sides. Here are some of my favorite pairings for this dish:
- Rice: Keep things on theme by pairing with this copycat Panda Express fried rice, or try my simple air fryer fried rice.
- Noodles: Pair with more yummy takeout dishes, like my House Special chow mein or this classic Cantonese chow mein.
- Vegetable sides: I love these Panda Express super greens, as well as my Chinese smashed cucumber salad, an easy Chinese steamed eggplant salad, or these rice paper egg rolls.
Tips for success
- Freshly Grind Your Pepper: Always opt for freshly ground black pepper for a more robust and vivid flavor profile in your Panda black pepper Angus steak.
- Select the Right Pan: A large, 12-inch wide sauté pan is ideal for stir-frying, providing enough space to cook ingredients evenly.
- Maintain the Sizzle: A constant sizzling sound indicates the pan is at the perfect temperature. If the sizzle diminishes, turn up the heat.
- Beef Cut Choices:
- For Cubes: Choose cuts with a bit of fat like Angus or sirloin steak to ensure tenderness.
- For Thin Slices: If sliced thinly, even less expensive cuts can turn out tender due to reduced cooking time.
- How to Velvet Beef: Sprinkle a small amount of baking soda (1/2 tsp for 1 lb of beef) before marinating. A quick marinade, featuring key ingredients like soy sauce and oil, not only tenderizes the meat but also infuses it with a deep, savory umami flavor.
- Even Cooking: Whether cubed or sliced, ensure beef pieces are uniform in size for consistent cooking.
- Use a Splatter Guard: This keeps your kitchen clean without steaming the beef, as a covered lid would.
- Understanding Beef Cuts:
- Black Angus: Known for its tenderness and flavor due to its higher fat content.
- Sirloin Steak: A more affordable yet delicious alternative.
- Beef Tenderloin: Another great alternative if sirloin isn’t available.
- Avoid Very Lean Cuts: Lean cuts can end up tough in a stir-fry. Opt for cuts with a bit more fat to keep the stir-fry tender and enjoyable.
FAQs
Black pepper Angus steak from Panda Express is a flavorful dish featuring tender Angus beef stir-fried with bell peppers, onions, and a savory black pepper sauce.
No, black pepper Angus steak is not sweet. It’s savory with a bold, peppery flavor profile, highlighted by the warmth and spice of black pepper.
Black Angus pepper steak typically includes tender Angus beef, black pepper, soy sauce, oyster sauce, bell peppers, onions, green beans, and mushrooms for enhanced flavor.
No, Angus is not a cut of beef. It refers to a breed of cow known for its quality meat, including various cuts that are tender and well-marbled.
More Panda Express recipes you might like
Replicating your favorite restaurant dishes at home is a great way to save money and control the ingredients you’re eating. For more healthy Chinese takeout at home, give my other Panda Express copycat recipes a try!
- Panda Express orange chicken made with fresh oranges in the air fryer or stovetop
- Panda Express walnut shrimp with a creamy honey sauce and my secret crispy batter
- Panda Express honey sesame chicken with crispy air fryer chicken in a finger-licking honey sesame sauce
- String bean chicken Panda Express featuring tender chicken breasts, string beans, onions, and a ginger garlic sauce
Black pepper Angus steak Panda Express recipe
Video
Ingredients
- 1 lb Angus sirloin steak, fats trimmed
- 1 tbsp coconut aminos, or ½ tbsp soy sauce
- ½ tbsp fish sauce, optional (skip if you use soy sauce)
- 2 tsp olive oil
- ⅛ tsp black pepper
- ¼ tsp garlic powder
- ½ tsp baking soda
- 2-2.5 tbsp tapioca starch, or arrowroot starch
- 1 tsp toasted sesame oil
- 2 tbsp avocado oil, divided
- ¼ tsp coarse sea salt
Vegetables:
- 3.5 oz yellow onion, sliced, half of one medium
- 4 oz green beans, diced to 1.5 inch sections
- 8 oz White button mushrooms, stems trimmed, halved (smalller ones) or quartered (large ones)
- 1 medium whole red bell pepper, diced to bite sizes
Sauce:
- ½ tsp freshly ground black pepper
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 0.5 tbsp dark soy sauce
- 2 tbsp chicken stock, or beef stock
- 1 tsp tapioca starch
Instructions
Prep:
- Trim away the fats of the sirloin steak. Slice the steak against the grain into 1.25-inch chunks Panda Express style.
- In a medium bowl, add the beef and seasonings from soy sauce to sesame oil. Gently stir and mix-well. Cover the bowl and marinate the meat for 15 to 30 minutes in the fridge or upto 1 day in advance.
- In the meantime, prepare the onion, green beans, mushrooms, and bell pepper. Combine the stir fry sauce in a small bowl.
Sear:
- In a large (ideally 12-inch wide) stir fry wok pan or wok, preheat it over medium-low heat until it feels hot, add 1 tbsp oil and add the beef. Turn heat up to medium-high and quickly spread them out into a single layer and pan fry for 2 minutes without flipping.
- Once you see the bottom side is browned, use a spatula with firm tip to flip and cook the other side for 2 more minutes. Transfer them out to set aside and keep warm.
Stir fry:
- Use the same pan, add 1 more tbsp oil. Saute the onion, mushrooms, and green beans with ¼ tsp salt over medium-high heat until the mushrooms sweat a bit and turn softer, 1.5 minutes. Add the bell peppers and saute for 30 seconds.
- Return the beef to the pan. Turn heat up to high. Stir the sauce again before pouring it into the pan. Toss everything to combine, 1 minute.
- Turn off the heat. Transfer to a large serving plate. Serve hot with rice.
Notes
- Grind Your Pepper Fresh: Use freshly ground black pepper from a mill to enhance the flavor vividly.
- Choose the Right Pan: Opt for a large sauté pan, ideally 12 inches wide, for ample space to stir-fry.
- Listen for the Sizzle: The sound of sizzling should be constant. If it quiets down, turn up the heat to maintain that crucial sizzle.
- Beef Slicing Options:
- Cubed: Traditional restaurant-style, bite-sized cubes can be a bit harder to eat but look authentic.
- Thinly Sliced: For a more tender result, consider thinly slicing the beef. This method also shortens the cooking time. (Sear the first side for 1.5 to 2 minutes and the flip side for just 30 seconds after the pan is well-heated). See our “how to make beef stir fry“.
- Use a Splatter Guard: A splatter guard keeps your kitchen clean during the stir-fry process, unlike a lid, which can trap steam.
- Understanding Angus Steak: Angus refers to the breed of cow, not a specific cut of beef, known for its quality meat.
- Budget-Friendly Alternative: Sirloin steak is a more affordable yet excellent alternative to Angus steak, offering great flavor and tenderness for this recipe.
Nutrition
Made a dish and love it? Please remember to rate the recipe and leave a comment in the comment section below! It helps my blog grow organically so I can continue sharing free and awesome content with you. Thank you!
Excellent.
I substituted asparagus for the beans.
Tasted great!
Thanks so much for sharing!
This was a huge hit for dinner! I made it exactly as the recipe (well… I doubled my veggies), it was quick and easy to put together. Thank you, this is one I will make again!!
Thank you, Jessica!