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Stir fry with steak, vegetables, and black pepper sauce.
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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.
Course Main Course
Cuisine Chinese
Keyword Beef, Quick, savory, stir-fry
Prep Time 20 minutes
Cook Time 10 minutes
Marinating 20 minutes
Total Time 50 minutes
Servings 4
Calories 264kcal
Author Stephanie Manley

Ingredients

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer to a serving platter and serve immediately over steamed white rice or brown rice.

Recipe Tips

  • 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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