Panda Express Black Pepper Sirloin Steak Recipe

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This Panda Express Black Pepper Sirloin Steak copycat starts by velveting cubed Angus sirloin in a soy sauce, cornstarch, and baking soda marinade, the same technique Chinese-American kitchens use to give stir-fried beef its signature tender texture. From there, the beef gets a fast sear in a hot pan before joining broccoli, mushrooms, onion, and bell pepper.

The dish comes together with a Black Pepper Sauce built from low-sodium soy sauce, tomato paste, white miso paste, oyster sauce, Shaoxing wine, and coarse black pepper. Everything gets tossed together at the end, so the sauce clings to the beef and vegetables instead of pooling in the pan.

What makes Black Pepper Sirloin Steak the copycat recipe you must try?

The Black Pepper Sirloin Steak is a bit of a sleeper hit at Panda Express. This copycat recipe starts with marinating cubed sirloin in a mixture of soy sauce, sesame oil, and a touch of baking soda to tenderize the beef for that classic Chinese-American takeout texture.

Once the beef is marinated, it gets a quick sear, then finishes cooking with crunchy broccoli florets, earthy mushrooms, sweet onion strips, and vibrant red pepper. Stir in the addictive Black Pepper Sauce to finish the dish, and you have a restaurant-quality dish in about the same time it takes to cook rice.

Why this recipe works 

Baking soda raises the pH on the surface of the beef, which is what gives restaurant-style stir-fried meat its tender, almost silky texture, rather than the chewier bite you get from home-style pan-searing alone. Cutting the sirloin into larger cubes, rather than thin strips, also helps, since bigger pieces hold their shape and stay juicy through the quick sear.

The Black Pepper Sauce layers several sources of umami, oyster sauce, tomato paste, white miso paste, and beef stock, so the black pepper itself reads as a bold accent rather than the only flavor in the dish. Searing the beef first and finishing it in the sauce, rather than simmering it the whole time, keeps the exterior seared and the inside tender.

Ingredients and their roles in the recipe

For marinating the beef, you’ll need:

• Regular soy sauce – adds a salty, umami element to the marinade.
• Cornstarch – “velvets” the beef, giving it that American-Chinese takeout texture.
• Baking soda – tenderizes the beef.
• Sesame oil – gives the marinade that traditional Asian flavor.
• Angus sirloin steak, trimmed and cut into inch-and-a-quarter cubes – is the main protein. Cutting the beef into larger cubes keeps the meat from getting lost in the vegetables.

For the Black Pepper Sauce, you’ll need:

• Low-sodium soy sauce – provides the umami flavor without excessive saltiness.
• Tomato paste – thickens the sauce and deepens the flavor without imparting a strong tomato taste.
• White miso paste – gives the sauce a mild fermented flavor and subtle sweetness.
• Oyster sauce – adds the sweet, umami element people love in American-Chinese food.
• Shaoxing wine – (or dry sherry) offers mild acidity and sweetness, and it ups the sauce’s complexity.
• Beef stock – thins out the sauce and boosts the beefiness factor of the dish.
• Brown sugar – sweetens the sauce and provides a touch of molasses flavor.
• Freshly ground black pepper, coarse – is the key flavoring component.
• Garlic, minced – adds a sharpness that helps to cut through the heavier flavors.
• Cornstarch – acts as a thickener.

For the vegetables, you’ll need:

• Broccoli florets, cut into bite-sized pieces – give the dish a bit of color and crunch.
• White button mushrooms, sliced into quarter-inch slices – lend notes of earthiness and additional bulk.
• Yellow onion, cut into one-inch pieces – the sharpness mellows with cooking, offering a touch of sweetness and a little crunch.
• Red bell pepper, cut into one-inch pieces – brightens the dish with a touch of color and adds crunch.

To finish Panda Express Black Pepper Sirloin Steak, you need:

• Vegetable oil – sautés the meat and vegetables without adding flavor.
• Marinated beef – the meat component of the dish.
• Prepared vegetables – the vegetable component of the dish.

How to make Black Pepper Sirloin Steak

To marinate the beef:

1. In a large mixing bowl, whisk together the soy sauce, cornstarch, baking soda, and sesame oil until smooth.
2. Add the cubed beef and toss well to coat.
3. Cover the bowl with plastic wrap and chill for 15 to 30 minutes.

To make the Black Pepper Sauce:

1. In a mixing bowl, whisk together all the ingredients for the sauce.
2. Continue to mix until the cornstarch and white miso powder dissolve.
3. Cover the mixing bowl with plastic wrap and reserve.

To cook the beef and vegetables:

1. Place a wok or large skillet over high heat and let it heat for a few minutes.
2. Add the two tablespoons of vegetable oil to the hot pan.
3. Shake off the excess marinade from the beef and pat dry with a paper towel.
4. Put the beef into the hot pan in a single layer. Don’t stir. Let the beef sear on one side until golden brown, about two minutes. Flip the meat and cook the other side for a minute. Remove the meat to a plate. It will not be cooked through at this stage.
5. Pour the remaining vegetable oil into the pan and add the prepped onions and mushrooms. Mix well and cook for about two minutes.
6. Add the broccoli and bell pepper to the pan and stir until the vegetables are tender-crisp, about two more minutes.

To finish the dish:

1. Return the beef to the pan with the veggies.
2. Whisk the sauce and add it to the pan.
3. Toss to coat the ingredients, then cook while stirring until the sauce thickens, about two minutes.
4. Serve immediately.

What to serve this with

Complete the Panda Express experience at home by pairing this copycat Panda Express Black Pepper Sirloin Steak recipe with other restaurant favorites.

Panda Express Fried Rice – Why settle for plain white rice when you can recreate Panda Express’ Fried Rice at home? This recipe packs extra flavor by cooking the rice in a mixture of water and vegetable broth. A blend of peas and carrots, fluffy scrambled eggs, and fresh green onions finish the dish.

Panda Express Super Greens – This blend of sauteed broccoli, fresh kale, and green cabbage, tossed in a light, garlicky sauce, is a versatile side dish. Serve it with an Asian-inspired menu, or pair it with grilled steak or a fillet of salmon. You can also enjoy this vegan-friendly recipe over rice as a main course.

Panda Express Apple Pie Egg Rolls – You deserve some sweetness in your life, and these Apple Pie Egg Rolls are the perfect way to end a meal or as a snack. These easy handpies skip canned apple pie filling in favor of homemade filling, but use egg roll wrappers to keep things simple.

Storing and reheating instructions

Refrigerator Storage: Cool the dish to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.

Reheating Method: Reheat in a skillet over medium-high heat with a splash of beef stock, stirring frequently until hot. Alternatively, microwave in a mostly covered, microwave-safe bowl at 70 percent power for 90 seconds, then stir and continue in 20-second bursts at 70 percent power until hot.

Freezer Storage: Not recommended. The vegetables lose their crisp texture and turn watery once frozen and thawed.

Related recipes

• Panda Express Black Pepper Chicken – The same bold black pepper flavor profile, made with chicken instead of beef.
• Panda Express Broccoli Beef – Another beef and broccoli stir-fry from the same menu, in a different sauce.
• Panda Express Beijing Beef – A crispier, sweeter take on Panda Express beef for comparison.
• Panda Express Kung Pao Chicken – A different stir-fry favorite from the same menu, built on a spicier sauce.

Check out more of my easy Chinese food recipes and the best copycat Panda Express recipes here on CopyKat!

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Panda Express Black Pepper Sirloin Steak

A copycat Panda Express Black Pepper Sirloin Steak with tender marinated beef, crisp vegetables, and a bold black pepper sauce.

Author: Stephanie Manley

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Servings : 4

Prep Time20 minutes minutes

Cook Time10 minutes minutes

Marinating20 minutes minutes

Total Time50 minutes minutes

Ingredients

 

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For the Beef Marinade:

• 1 pound Angus sirloin steak fat trimmed and cut into 1¼-inch cubes against the grain
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• ½ teaspoon baking soda
• 1 teaspoon sesame oil

For the Vegetables:

• 1 cup broccoli florets cut into bite-sized pieces
• 8 ounces white button mushrooms sliced into ¼ inch thick slices
• 1 cup yellow onion cut into 1-inch pieces and firmly packed into a measuring cup
• 1 medium red bell pepper cut into 1-inch pieces

For the Black Pepper Sauce:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon white miso paste
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• ½ cup beef stock
• 2 teaspoons brown sugar
• 2 teaspoons freshly coarsely ground black pepper
• 2 teaspoons freshly minced garlic
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil

Instructions

1. In a medium bowl, combine the steak cubes with soy sauce, cornstarch, baking soda, and sesame oil. Toss well to coat. Cover and refrigerate for 15 to 30 minutes. The baking soda tenderizes the beef and helps it develop a nice sear.
2. In a small bowl, whisk together all sauce ingredients — soy sauce, tomato paste, miso paste, oyster sauce, Shaoxing wine, beef stock, brown sugar, black pepper, freshly minced garlic, and cornstarch. Whisk until the cornstarch and miso are fully dissolved. Set aside.
3. Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of oil. Add the marinated beef in a single layer — do not stir. Let it sear undisturbed for 2 minutes until browned on the bottom. Flip and sear the other side for 1 to 2 more minutes. The beef should be browned on the outside but not fully cooked through. Transfer to a plate and set aside.
4. In the same wok, add the remaining 1 tablespoon of oil. Add the onion and mushrooms. Stir-fry over high heat for 2 minutes. Add the broccoli and bell pepper and continue stir-frying for another 1 to 2 minutes, until the vegetables are crisp-tender but still have some bite.
5. Return the beef and vegetables to the wok. Give the sauce a quick re-whisk, then pour it over everything. Toss and stir-fry over high heat for 1 to 2 minutes, until the sauce thickens and coats everything evenly.
6. Transfer to a serving platter and serve immediately over steamed white rice or brown rice.

Notes

• Let the wok or skillet heat up properly before adding the beef. A very hot pan is what gives the sear its color without overcooking the inside.
• Don’t stir the beef while it sears. Moving it around too soon steams it instead of browning it.
• Whisk the sauce again just before adding it to the pan. The cornstarch settles while it sits and needs to be redistributed.

Nutrition

Calories: 264kcal | Carbohydrates: 19g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 1128mg | Potassium: 929mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 64mg | Calcium: 76mg | Iron: 3mg

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Course: Main Course

Cuisine: Chinese