Black pepper Angus steak Panda Express recipe
This black pepper Angus steak Panda Express is a copycat recipe made gluten-free with tender marinated beef and crisp veggies, tossed in a savory and sweet sauce.
Servings: 5 servings
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.
Video
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
Serving: 1serving | Calories: 234kcal | Carbohydrates: 10g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 835mg | Potassium: 577mg | Fiber: 2g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg