Black Pepper Angus Steak Recipe (Panda Express)

I have cooked my way through dozens of steak recipes, but nothing hits quite like a bold black pepper Angus steak. It is the kind of dish that fills the kitchen with that unmistakable aroma - savory, peppery, a little sweet, and totally crave-worthy.

I made this version after trying the Shanghai Angus Steak at a restaurant, and I wanted something that tastes just as good at home.

If you are into that juicy, stir-fried, saucy steak vibe with crisp veggies and a deep umami kick, you are in the right place.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1 lb angus steak (flank steak or ribeye steak works too), thinly sliced against the grain
• 1 tbsp baking soda
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp shaoxing wine (or dry sherry)
• 1 tbsp brown sugar
• 1 tbsp cider vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tbsp ground black pepper (freshly ground black pepper is best)
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 cup mushrooms, sliced
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1/4 cup water
• Steamed rice or cooked rice, for serving

Instructions

1. Marinate the beef

In a small bowl, combine the sliced angus beef with baking soda, soy sauce, oyster sauce, dark soy sauce, shaoxing wine, brown sugar, cider vinegar, and cornstarch. Stir well so the marinade coats every piece. Let it sit for 20 minutes to tenderize the meat and build flavor.

2. Cook the vegetables

Heat a large skillet or wok over medium high heat. Add 1 tablespoon of vegetable oil. Toss in your sliced bell peppers, onions, and mushrooms. Stir fry for 2-3 minutes until the vegetables start to soften but still keep that crisp bite.

3. Sear the beef

Push the vegetables to the side of the pan and add another tablespoon of oil. Add the marinated beef in a single layer and let it brown for about 1 minute without moving it. Flip and stir until browned on all sides. This helps lock in that flavor and keeps the beef juicy.

4. Add aromatics and sauce

Toss in garlic and ginger. Stir for 30 seconds until fragrant. Pour in the remaining soy sauce mixture and 1/4 cup water. Stir everything together until the sauce thickens and glazes the meat and vegetables. Drizzle with sesame oil and a bit more freshly ground black pepper.

5. Serve hot

Scoop everything over a bowl of steamed rice or cooked rice. Top with extra black pepper if you like it extra bold.

“The trick to a restaurant-style black pepper steak at home is slicing the beef thin and using high heat. That is what gets you that quick sear and keeps it juicy.”

- Chef Ming Tsai, American Chef & Restaurateur

Recipe Notes

• Slice the steak thin: Thin slices cook quickly and stay tender - always slice against the grain.
• Use baking soda to tenderize: Just a little in the marinade helps soften tougher cuts like flank steak.
• High heat is key: A hot wok or pan gets the beef browned fast without overcooking.
• Add veggies at the right time: Crisp veggies like bell peppers and onions add texture - do not overcook them.
• Stir sauce constantly: Once the sauce hits the heat, stir fast to coat everything and avoid burning.

Nutrition Facts (Per Serving)

• Calories: 375
• Protein: 27g
• Carbs: 18g
• Fat: 22g
• Fiber: 3g
• Sodium: 850mg
• Sugar: 6g

How to Pick the Right Meat for This Dish

Choosing the right cut of beef can make or break your black pepper angus steak recipe, so here are some tips to help you pick the best one for maximum flavor and tenderness.

Go for Angus beef

Angus steak has great marbling and tenderness, making it perfect for stir fry. Look for well-trimmed cuts with visible fat lines.

Flank or ribeye works well

Flank steak is lean but flavorful and cooks fast in a stir fry. Ribeye adds a richer texture from the fat content.

Ask for thin slices

If you are at a butcher or supermarket, ask them to slice the meat thinly for stir-fry. It saves time and ensures even cooking.

Look for even marbling

Marbling is the tiny fat lines inside the meat. It makes the steak juicier and more flavorful.

Fresh is best

Try to get fresh, not frozen beef if you can. It will cook more evenly and taste cleaner.

Related Articles: 

• Bison Ribeye Steak Recipe
• Blackened Steak Recipe
• Blackstone Steak Recipe

Best Side Dishes to Serve With Black Pepper Angus Steak

You want sides that complement the bold sauce and juicy steak without overpowering it - these five pair perfectly and round out your dish.

• Steamed Rice: Steamed rice is a classic side that soaks up the bold stir-fry sauce beautifully
• Green Beans: Quickly stir-fried green beans with garlic work great for crunch and freshness.
• Mushrooms: Sauteed mushrooms with a bit of soy sauce tie in with the umami flavor of the main dish.
• Garlic Broccoli: Bright, green, and garlicky - this balances the richness of the steak.
• Fried Egg: A sunny-side egg on top adds richness and makes it feel like a full meal.

FAQs