Black Pepper Angus Steak Like Panda Express

Need more Asian-style beef recipes? Try my Hunan beef, beef bulgogi, or beef katsu next. We are a family of stir-fry lovers, and my black pepper Angus steak recipe is up there with our other Panda Express dupes (looking at you, black pepper chicken!). Made with tender Angus steak and stir-fried veggies, it’s the savory umami sauce that really kicks this dish into high gear. Well, that and a generous dash of black pepper.

Why I love this recipe

Cooks in 10 minutes. You will need to marinate the beef first, but that can be done overnight. The savory sauce! Soy sauce, beef broth, sesame oil, and black pepper are all flavor boosters that make this sauce almost drinkable (seriously!). Convenient. As much as I love this recipe, you can use other proteins, different veggies, or reduce the black pepper to suit your taste buds. Better than takeout. It’s got half the carbohydrates, fewer calories, and NO trans fats. Oh, and it’s cheaper too.

Ingredients needed

Angus sirloin steak. Slice your steak across the grain so the beef won’t have a chewy texture. Soy sauce. Depending on your preferences, you can use light soy sauce, dark soy sauce, or low sodium soy sauce. I prefer the light kind because dark can be a littler overpowering. Dry sherry. A popular cooking wine used in Asian-inspired dishes. If you don’t have any on hand or don’t want to use alcohol, use apple cider vinegar or white vinegar. Cornstarch. Thickens the sauce. Beef broth. Choose a good quality beef broth (or chicken stock), not bouillon beef cubes. Sesame oil. For essential Asian flavor. Alternatively, use olive oil. Sugar. Just a pinch to balance out the salty and strong flavors. Black pepper. The key ingredient. Use freshly ground black pepper if at all possible. Vegetables. I used red bell peppers, green bell peppers, yellow onion, and garlic. Oil. Choose an oil with a high smoke point, like peanut oil or vegetable oil.

How to make black pepper Angus steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Sometimes referred to as Shanghai Angus steak, black pepper steak is a popular entrée served at Panda Express. It’s made with seared steak, bell peppers, and onions, all covered in a savory black pepper sauce.

Arman’s recipe tips

For maximum flavor, marinate the beef in the fridge overnight.

Cut the net carbs by replacing the cornstarch with xanthan gum and the sugar with a brown sugar substitute. Make it gluten-free. Use gluten-free tamari or coconut aminos. Garnish the steak with coarse sea salt and toasted sesame seeds.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Swap the protein. Use sliced pork, shrimp, or tofu. Use different veggies. White button mushrooms, baby broccoli, or green beans are all great options. Give it a little heat. Add a dash of red pepper flakes.

To freeze: Let the beef cool completely, then transfer to a freezer-safe container and freeze for up to six months. Reheating: Microwave leftovers in 30-second intervals until warm or in a skillet over medium heat.