Panda Express Black Pepper Sirloin Steak is a savory stir-fry dish that brings together flavorful Angus sirloin steak, vibrant veggies, and a rich, umami-packed sauce. Whether you’re craving a quick weeknight dinner or looking to impress guests, this dish delivers all the favorites of takeout right at home. With tender meat and fresh vegetables all coated in an incredible black pepper sauce, each bite is sure to please your taste buds.
I first discovered this recipe on a casual dinner night when I was looking for something that felt comforting yet a bit indulgent. As I whipped it up in my kitchen, the fragrant aroma filled the air, transporting me to my favorite Chinese restaurant. It has become a staple in my household because of how simple and quick it is to prepare, making it ideal for those busy nights when you still want to enjoy a delicious meal. Trust me; once you try this Panda Express Black Pepper Sirloin Steak, it will quickly become a favorite recipe in your repertoire!
Why You’ll Love This Recipe
- Simple & Quick: Ready to eat in under an hour, this stir-fry is perfect for busy weeknights.
- Irresistible Flavor: The marinade combined with the sauce creates a deliciously bold flavor that’s hard to resist.
- Eye-Catching Appeal: Brightly colored vegetables make this dish not only tasty but also visually stunning.
- Flexible Serving: Whether served over rice or enjoyed as a protein-packed salad, this dish is versatile.
- Diet-Friendly Options: Easily adaptable to suit gluten-free or low-carb diets by swapping out soy sauce and rice.
Ingredients You’ll Need
- 1 pound Angus sirloin steak: The star of the dish, it should be cut into 1¼-inch cubes against the grain for tenderness.
- 1 tablespoon soy sauce: Adds depth and umami flavor; consider using low-sodium soy sauce for a healthier option.
- 1 tablespoon cornstarch: Helps with marinating the beef, ensuring it stays juicy.
- ½ teaspoon baking soda: A tenderizing agent for the meat—don’t skip it!
- 1 teaspoon sesame oil: Imparts a nutty flavor that enhances the dish.
- 1 cup broccoli florets: Provides essential nutrients and a nice crunch; fresh or frozen works!
- 8 ounces white button mushrooms: They add an earthy flavor; other mushrooms like shiitake can work too.
- 1 cup yellow onion: Cut into 1-inch pieces for a sweet, caramelized taste that balances the dish.
- 1 medium red bell pepper: Adds color and sweetness; you could also use yellow or green peppers.
- 2 tablespoons low-sodium soy sauce: For the sauce, making it flavorful but light on salt.
- 1 tablespoon tomato paste: Adds richness and a slight sweetness to the sauce.
- 1 tablespoon white miso paste: Introduces umami depth; it’s a great way to enhance flavor.
- 1 tablespoon oyster sauce: Gives a glossy finish and a hint of sweetness; can be replaced with soy sauce if necessary.
- 1 tablespoon Shaoxing wine or dry sherry: Offers acidity and balance to the dish; replace with rice vinegar if needed.
- ½ cup beef stock: Use homemade or store-bought for a rich base; chicken stock can be an alternative.
- 2 teaspoons brown sugar: Balances the flavors; feel free to reduce the amount if you prefer less sweetness.
- 2 teaspoons freshly coarsely ground black pepper: Key to achieving that signature black pepper flavor.
- 2 teaspoons freshly minced garlic: A flavor powerhouse; fresh garlic makes a noticeable difference.
- 1 tablespoon cornstarch: Helps thicken the sauce for an enticing coating.
- 2 tablespoons vegetable oil: Necessary for high-heat cooking; consider using canola or peanut oil.
How to Make Panda Express Black Pepper Sirloin Steak
- Marinate the Beef: In a medium bowl, combine 1 pound of Angus sirloin steak cubes with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, ½ teaspoon of baking soda, and 1 teaspoon of sesame oil. Toss everything well to coat the beef. Cover and refrigerate for 15 to 30 minutes. This tenderizes the beef while enhancing its flavor.
- Make the Sauce: In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce, 1 tablespoon of tomato paste, 1 tablespoon of white miso paste, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine (or dry sherry), ½ cup of beef stock, 2 teaspoons of brown sugar, 2 teaspoons of freshly coarsely ground black pepper, 2 teaspoons of freshly minced garlic, and 1 tablespoon of cornstarch. Make sure the cornstarch and miso dissolve completely, then set it aside.
- Sear the Beef: Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of vegetable oil. Add the marinated beef in a single layer—don’t stir it just yet. Let it sear undisturbed for about 2 minutes until browned on the bottom. Then, flip it to sear the other side for another 1 to 2 minutes. It should be browned outside but not fully cooked through. Transfer it to a plate and set aside.
- Stir-Fry the Vegetables: In the same wok, add the remaining 1 tablespoon of oil. Toss in the yellow onion and sliced mushrooms. Stir-fry over high heat for about 2 minutes until softened. Next, add the broccoli florets and red bell pepper, stirring for an additional 1 to 2 minutes until they are crisp-tender yet still vibrant.
- Combine and Finish: Return the beef to the wok with the vegetables. Give the sauce a quick re-whisk and pour it over the stir-fried ingredients. Toss everything together and stir-fry over high heat for about 1 to 2 minutes. You’ll know it’s ready when the sauce thickens and coats everything evenly.
- Serve: Transfer the entire dish to a serving platter and enjoy it hot with a side of steamed white or brown rice.
Storing & Reheating
To store leftovers, let the dish cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing portions in a freezer-safe container for up to 3 months. For reheating, microwave the steak and veggies on high for about 2-3 minutes or until heated through. Note that the texture may soften slightly upon reheating, but a splash of water can help bring moisture back.
Chef’s Helpful Tips
- Avoid overcrowding the pan while searing the beef; cook in batches if necessary for the best sear.
- Make sure all ingredients are ready before you start; stir-frying happens quickly!
- If you prefer a spicier kick, consider adding sliced fresh chilies or a dash of red pepper flakes.
- Feel free to swap in other vegetables like snap peas or carrots based on your preference or what you have on hand.
- Marinating the beef longer than 30 minutes can enhance flavor but may cause it to break down too much, making it mushy if left too long.
Panda Express Black Pepper Sirloin Steak is not just a meal; it’s an experience you can recreate effortlessly at home. With vibrant flavors and a burst of colors from the vegetables and sauces, it’s not only delicious but also a stunning centerpiece for your dinner table. Don’t hesitate to play around with the ingredients or add your own favorites to the mix. Cooking should be fun, and exploring new flavors is half the joy! I can’t wait for you to try this recipe and see how it becomes a go-to in your kitchen.
Recipe FAQs
Can I use a different cut of steak?
Absolutely! If you prefer a leaner cut, flank steak or tenderloin can work well. Just remember to slice against the grain for tenderness.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, using dry sherry or even a splash of rice vinegar can add a nice acidity to the dish. Just keep in mind that the flavor will slightly change.
How can I make this dish gluten-free?
You can easily make Panda Express Black Pepper Sirloin Steak gluten-free by using gluten-free soy sauce and ensuring that the oyster sauce is gluten-free as well.
Can I make this dish vegetarian?
Yes! You can swap the beef for firm tofu or tempeh. Adjust the cooking time accordingly, ensuring that any replacement is nicely browned and heated through before adding the sauce.
Print
Panda Express Black Pepper Sirloin Steak
Savor the deliciousness of Panda Express Black Pepper Sirloin Steak, a dish that combines tender steak with vibrant vegetables and a rich, savory sauce. Perfect for a quick dinner or a healthy meal, this recipe brings the flavors of your favorite restaurant right to your kitchen!
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- 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
- 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, mix steak cubes with soy sauce, cornstarch, baking soda, and sesame oil, ensuring they are well-coated. Cover and refrigerate for 15 to 30 minutes to allow flavors to meld.
- In a small bowl, whisk together all sauce ingredients until cornstarch and miso are completely dissolved. Set the sauce aside for later use.
- Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of vegetable oil and the marinated beef in a single layer. Do not stir; let it sear undisturbed for 2 minutes until browned on the bottom, then flip to sear the other side for 1 to 2 minutes until browned on the outside but not fully cooked through. Transfer the beef to a plate and set aside.
- In the same wok, add remaining 1 tablespoon of oil, onions, and mushrooms. Stir-fry over high heat for 2 minutes, then add broccoli and bell pepper. Continue stir-frying for another 1 to 2 minutes until vegetables are crisp-tender.
- Return the beef and vegetables to the wok. Re-whisk the sauce quickly and pour it over everything. Toss and stir-fry over high heat for another 1 to 2 minutes until the sauce thickens and coats the mixture evenly.
- Transfer the finished dish to a serving platter and serve immediately over steamed white or brown rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The baking soda in the marinade helps to tenderize the steak for a better texture.
Serve with steamed rice to soak up the delicious sauce for a complete meal.
Feel free to add other vegetables like snap peas or carrots for more color and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 87mg
