Black Pepper Angus Steak from Panda Express features tender, premium Angus beef stir-fried with crisp green bell peppers and onions in a bold, savory black pepper sauce, delivering a flavorful and satisfying meal with a perfect blend of spicy and smoky notes.
Equipments
- Wok
- Wok spatula
- Mixing bowls
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Tongs
- Ladle
- Serving plate
Ingredients
- 1 lb (450g) Angus beef steak (sliced thinly)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large green bell pepper (sliced)
- 1 medium onion (sliced)
- 2-3 cloves garlic (minced)
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Ensure the Angus beef is sliced thinly to promote even cooking and enhance tenderness in your dish. Use freshly ground black pepper for the most robust and authentic flavor profile in the sauce. When selecting soy sauce and oyster sauce, opt for high-quality brands to maintain the savory richness of the Black Pepper Angus Steak. Measuring key ingredients like Shaoxing wine and cornstarch accurately will help you achieve the desired sauce consistency and depth. Your Black Pepper Angus Steak from Panda Express copycat menu will deliver the perfect balance of spicy, smoky, and savory notes when these ingredient tips are followed.
Instructions
- Slice Angus beef thinly.
- In a mixing bowl, combine soy sauce, oyster sauce, Shaoxing wine, cornstarch, and sugar.
- Add sliced beef to the marinade and toss to coat; let marinate for 15-30 minutes.
- Slice green bell pepper and onion; mince garlic.
- Heat 1 tablespoon vegetable oil in a wok over high heat.
- Add marinated beef and stir-fry until browned but not fully cooked; remove and set aside.
- Add remaining 1 tablespoon vegetable oil to the wok.
- Stir-fry onions and bell peppers until crisp-tender.
- Add minced garlic; stir-fry briefly until fragrant.
- Return beef to the wok; pour in 2 tablespoons water.
- Add coarsely ground black pepper; toss everything to combine.
- Stir-fry until sauce thickens and everything is well coated.
- Drizzle with sesame oil; mix well.
- Transfer to serving plate and serve immediately.
Substitution
Black Pepper Angus Steak from Panda Express copycat menu replicates the bold and savory flavors of the original dish using thinly sliced Angus beef, green bell peppers, onions, and a robust black pepper sauce. You can substitute Shaoxing wine with dry sherry or a splash of rice vinegar mixed with a bit of sugar to maintain the authentic taste. If Angus beef is unavailable, opt for ribeye or sirloin steak for similar tenderness and flavor. Adjust the amount of black pepper based on your preferred spice level, keeping in mind that coarsely ground pepper adds the characteristic smoky heat. Using a wok ensures even high-heat cooking, but a large skillet can be used as an alternative if you lack one.
Tips
Make sure to slice your Angus beef as thinly as possible to ensure quick cooking and tender texture. When marinating, allow the beef to rest for at least 15 minutes so the flavors deeply penetrate the meat. Heat the wok until it's very hot before adding oil to prevent sticking and promote even searing. You should add the black pepper towards the end of stir-frying to preserve its bold aroma and avoid bitterness.
Nutritions
Black Pepper Angus Steak provides a rich source of protein from the premium Angus beef, essential for muscle repair and growth. The inclusion of green bell peppers and onions adds dietary fiber, vitamins A and C, as well as antioxidants that support immune function. Soy sauce and oyster sauce contribute sodium, which should be moderated based on your dietary needs. This dish balances savory flavors with nutritional benefits, making it a satisfying and nutrient-dense meal option.
Storage
Store leftover Black Pepper Angus Steak in an airtight container and refrigerate within two hours of cooking to maintain freshness and safety. For optimal taste and texture, consume the dish within 3-4 days. When reheating, use a wok or microwave at medium heat and stir occasionally to evenly warm your meal without drying out the tender Angus beef.
Variation or Alternatives
You can substitute Angus beef with ribeye or sirloin steak for a slightly different texture while maintaining tenderness. Try using red or yellow bell peppers instead of green to add a sweeter flavor profile. Incorporate a splash of fish sauce to deepen the umami notes in the sauce, balancing the boldness of the black pepper. For a smoky twist, finish the dish by searing the beef briefly over a hotter flame or under a broiler before stir-frying vegetables.
Allergies
Your Black Pepper Angus Steak contains common allergens such as soy (from soy sauce), shellfish (from oyster sauce), and sesame (from sesame oil), which can trigger reactions in sensitive individuals. Cornstarch and Shaoxing wine may also pose risks for those with specific dietary restrictions or allergies, including gluten intolerance if non-certified gluten-free versions are used. It's important to review ingredient labels carefully and consult with your healthcare provider if you have concerns about potential allergenic components.
Why this recipe?
Black Pepper Angus Steak at Panda Express captivates diners with its perfectly seared Angus beef cooked to tender, juicy perfection, complemented by a bold black pepper sauce that delivers a savory, spicy kick. The dish balances rich umami flavors with a subtle heat, making it a satisfying choice for meat lovers seeking a flavorful and hearty meal. Recreating this menu item at home allows you to customize the seasoning intensity and enjoy a premium steak experience without the restaurant price. Replicating the recipe offers the chance to savor a beloved dish anytime, impressing guests with its complex taste and tender texture.