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Panda Express Black Pepper Steak Recipe

Panda Express Black Pepper Steak

Wholesome Cove
Tender cubes of Angus sirloin get their signature bounce from a quick baking soda velvet, then hit a screaming-hot pan alongside baby broccoli, red bell pepper, and mushrooms, all coated in a glossy black pepper sauce that tastes just like the drive-thru favorite.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 320 kcal

Equipment

  • Carbon steel wok or large heavy skillet - for high-heat searing
  • Sharp chef's knife - for cubing the steak evenly
  • Wooden cutting board
  • Mixing bowls - two or three, for the marinade, sauce, and cooked vegetables
  • Wok spatula or metal turner - for tossing
  • Fine-mesh strainer - to rinse the baking soda off the beef
  • Paper towels - for patting the steak dry

Ingredients
  

For the Beef and Velvet Marinade

  • 1.25 lb Angus sirloin steak - 565g, cut into 0.5-inch (1.3 cm) cubes
  • 1 tsp baking soda - 5g
  • 1 tbsp low-sodium soy sauce - 15ml
  • 1 tbsp cornstarch - 8g
  • 1 tsp toasted sesame oil - 5ml

For the Black Pepper Sauce

  • 3 tbsp low-sodium soy sauce - 45ml
  • 2 tbsp oyster sauce - 30ml
  • 1 tbsp Shaoxing wine - 15ml, or dry sherry
  • 1 tbsp brown sugar - 13g
  • 1/3 cup low-sodium beef broth - 80ml
  • 1 tbsp cornstarch - 8g
  • 2 tsp coarsely ground black pepper - 5g

For the Stir-Fry

  • 3 tbsp avocado oil - 45ml, or another high-smoke-point oil, divided
  • 1 cup baby broccoli (broccolini) florets - 90g, cut into bite-sized pieces
  • 1 small red bell pepper - cut into 1-inch (2.5 cm) pieces
  • 1/2 yellow onion - cut into 1-inch (2.5 cm) pieces
  • 1.5 cups white mushrooms - 110g, sliced
  • 5 cloves garlic - minced

Instructions
 

  • Place the cubed sirloin in a bowl and sprinkle the baking soda over it, tossing until every piece is lightly coated. Let it sit for 20 to 25 minutes at room temperature.
  • Transfer the beef to a fine-mesh strainer and rinse thoroughly under cold running water to wash off all the baking soda. Pat the cubes completely dry with paper towels.
  • Return the rinsed, dried beef to a clean bowl. Add the soy sauce, cornstarch, and sesame oil, then toss until each cube is evenly coated. Set aside for at least 10 minutes.
  • In a separate bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, brown sugar, beef broth, cornstarch, and coarse black pepper until the cornstarch fully dissolves and no lumps remain.
  • Heat 1 tablespoon of avocado oil in your wok over high heat until it shimmers. Add the onion and tougher broccolini stems and stir-fry for about 1 minute.
  • Add the mushrooms and red bell pepper and stir-fry for another 2 to 3 minutes, until the vegetables are bright and crisp-tender. Transfer to a clean bowl and set aside.
  • Wipe the pan clean, return it to high heat, and add the remaining 2 tablespoons of avocado oil. Lay the beef in a single, uncrowded layer and do not touch it for 3 minutes.
  • Flip the pieces and sear another 1 to 2 minutes until browned on the outside. Sear in two batches if your pan is small. The total sear should be around 4 to 5 minutes.
  • Add the minced garlic to the beef and stir for about 30 seconds, just until fragrant. Give the sauce a quick re-whisk and pour it into the pan.
  • Let the sauce bubble and thicken for about 1 minute. Return the vegetables to the pan and toss everything together until glossy and coated, about 1 minute more.
  • Taste and add another crack of black pepper if you want it sharper, then serve immediately over hot rice.

Notes

  • Get the pan genuinely hot before the beef goes in. Wait until the oil just starts to shimmer and wisp.
  • Dry the beef aggressively after rinsing the baking soda. Any moisture will cause splatter and prevent browning.
  • Cook in batches if needed. Searing 1.25 pounds in two rounds browns far better than crowding the pan.
  • Add pepper in two stages: some in the sauce and a final crack at the end for aroma.
  • Keep the vegetables tender-crisp. Pull them out while they still have bite, since they warm through again when tossed.
  • Prep everything before you turn on the heat. This dish moves quickly, so have the sauce mixed and vegetables cut first.
  • Rinse the baking soda completely. Leftover baking soda tastes soapy, so a thorough rinse under cold water matters.
  • For gluten-free: use tamari in place of soy sauce and a certified gluten-free oyster sauce. Check your Shaoxing wine or use dry sherry.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months, though vegetables will soften on thawing.
  • Reheat on the stove in a hot skillet with a splash of water or broth for 2 to 3 minutes, which revives the sauce better than a microwave.
  • Meal prep tip: Store the stir-fry and rice in separate compartments so the rice doesn't absorb all the sauce and turn mushy.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 14gProtein: 31gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 980mgPotassium: 620mgFiber: 2gSugar: 6gVitamin A: 15IUVitamin C: 60mgCalcium: 4mgIron: 20mg
Keyword beef stir fry, black pepper steak recipe, copycat panda express, easy weeknight dinner, panda express black pepper steak
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