This black pepper Angus steak recipe is made with wok-seared Angus steak and tender veggies swimming in a peppery sauce. Ready in 20 minutes!
Need more Asian-style beef recipes? Try my Hunan beef, beef bulgogi, or beef katsu next.
We are a family of stir-fry lovers, and my black pepper Angus steak recipe is up there with our other Panda Express dupes (looking at you, black pepper chicken!).
Made with tender Angus steak and stir-fried veggies, it’s the savory umami sauce that really kicks this dish into high gear. Well, that and a generous dash of black pepper.
What is black pepper Angus steak?
Sometimes referred to as Shanghai Angus steak, black pepper steak is a popular entrée served at Panda Express. It’s made with seared steak, bell peppers, and onions, all covered in a savory black pepper sauce.
Table of Contents
Why I love this recipe
- Cooks in 10 minutes. You will need to marinate the beef first, but that can be done overnight.
- The savory sauce! Soy sauce, beef broth, sesame oil, and black pepper are all flavor boosters that make this sauce almost drinkable (seriously!).
- Convenient. As much as I love this recipe, you can use other proteins, different veggies, or reduce the black pepper to suit your taste buds.
- Better than takeout. It’s got half the carbohydrates, fewer calories, and NO trans fats. Oh, and it’s cheaper too.
Ingredients needed
- Angus sirloin steak. Slice your steak across the grain so the beef won’t have a chewy texture.
- Soy sauce. Depending on your preferences, you can use light soy sauce, dark soy sauce, or low sodium soy sauce. I prefer the light kind because dark can be a littler overpowering.
- Dry sherry. A popular cooking wine used in Asian-inspired dishes. If you don’t have any on hand or don’t want to use alcohol, use apple cider vinegar or white vinegar.
- Cornstarch. Thickens the sauce.
- Beef broth. Choose a good quality beef broth (or chicken stock), not bouillon beef cubes.
- Sesame oil. For essential Asian flavor. Alternatively, use olive oil.
- Sugar. Just a pinch to balance out the salty and strong flavors.
- Black pepper. The key ingredient. Use freshly ground black pepper if at all possible.
- Vegetables. I used red bell peppers, green bell peppers, yellow onion, and garlic.
- Oil. Choose an oil with a high smoke point, like peanut oil or vegetable oil.
How to make black pepper Angus steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinate the meat. Add the sliced steak to a bowl and add the marinade ingredients over the top. Let it sit to thicken.
Step 2- Pan fry the beef. Add oil to a wok or non-stick pan over medium-high heat. Once hot, add the marinated beef (keep the excess sauce/marinade) and sear on all sides. Transfer the beef to a bowl.
Step 3- Sauté the veggies. Clean the pan, add more oil, and add the peppers and onions. Saute for 3-4 minutes, then add them to the bowl of beef.
Step 4- Stir fry. Return the wok to the heat and let it start to smoke. Once smoking, add the steak, vegetables, garlic, and ginger. Cook for several minutes, then add the leftover sauce. Garnish with extra black pepper.
Arman’s recipe tips
- For maximum flavor, marinate the beef in the fridge overnight.
- Cut the net carbs by replacing the cornstarch with xanthan gum and the sugar with a brown sugar substitute.
- Make it gluten-free. Use gluten-free tamari or coconut aminos.
- Garnish the steak with coarse sea salt and toasted sesame seeds.
Variations
- Swap the protein. Use sliced pork, shrimp, or tofu.
- Use different veggies. White button mushrooms, baby broccoli, or green beans are all great options.
- Give it a little heat. Add a dash of red pepper flakes.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To freeze: Let the beef cool completely, then transfer to a freezer-safe container and freeze for up to six months.
Reheating: Microwave leftovers in 30-second intervals until warm or in a skillet over medium heat.
Frequently asked questions
Angus steak is the best cut of steak to use, as it has even marbling throughout (and a higher fat content). If you can’t find Angus steak, you can use sirloin or flank steak. Avoid using lean cuts of beef, as they will not absorb the sauce as well and are prone to being chewy.
There are just 265 calories per serving of steak stir fry.
More easy stir-fries
-
In a mixing bowl, add the sliced beef, soy sauce, dry sherry (or apple cider vinegar), beef broth, sesame oil, sugar, ground black pepper, and cornstarch. Let it sit for 10 minutes or marinate for up to 24 hours.
-
Add oil to a wok or non-stick pan and place it over medium heat. Once hot, add the beef (reserve the remaining sauce) and sear on all sides. Remove from the pan.
-
Clean the pan, add more oil, then add the bell peppers and onions. Saute for 3-4 minutes, before removing them off the heat and adding them to the beef.
-
Return the wok to the heat and let it start to smoke. Once smoking, add the seared steak, vegetables, garlic, and ginger. Cook for several minutes, then toss through the leftover sauce from the beef. Cook everything together for 1-2 more minutes.
-
Remove the stir-fry off the heat and serve immediately.
TO FREEZE: Let the beef cool completely, then transfer to a freezer-safe container and freeze for up to six months.
TO REHEAT: Microwave leftovers in 30-second intervals until warm or in a skillet over medium heat.
Serving: 1servingCalories: 269kcalCarbohydrates: 15gProtein: 28gFat: 10gSodium: 951mgPotassium: 701mgFiber: 3gVitamin A: 2803IUVitamin C: 117mgCalcium: 52mgIron: 3mgNET CARBS: 12g
Originally published June 2022, updated and republished July 2024
