Panda Express Black Pepper Sirloin Steak
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Bold, savory, and loaded with that signature black pepper kick, Panda Express Black Pepper Sirloin Steak might just make you forget takeout exists. The steak sears beautifully in a hot skillet, the bell peppers and onions stay crisp, and that glossy black pepper sauce coats every piece with a rich, slightly sweet flavor. It disappears fast every single time.
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I make this for weeknight dinners, meal prep lunches, and whenever the craving for Panda Express hits but I want something fresher and faster. It’s quick, budget-friendly, and a total crowd-pleaser that pairs perfectly with steamed rice or noodles. The whole family loves it every single time, and leftovers keep nicely in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Panda Express Black Pepper Sirloin Steak with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting restaurant-quality steak at home is way easier than you’d think, and I’ll walk you through every step so yours turns out perfectly.
Mix the Sauce First
In a mixing bowl, combine the soy sauce, oyster sauce, cornstarch, brown sugar, minced garlic cloves, beef broth, sesame oil, and freshly ground black pepper, whisking until completely smooth using a balloon whisk.
Using dark soy sauce deepens the color and gives the savory sauce a richer, more intense flavor, while light soy sauce keeps it brighter and saltier.
If you need to make this recipe gluten-free, swap the soy sauce for coconut aminos and the oyster sauce for a gluten-free version. You could also use beef or chicken stock instead of beef broth, if that’s what you have on hand.
Getting the savory black pepper sauce ready before anything hits the pan means you won’t be scrambling mid-cook, and the cornstarch will have time to fully dissolve so you get that glossy, thick finish later.
Sear the Beef
Add oil to a large skillet or wok over high heat. If you don’t have vegetable oil, peanut oil is an excellent swap because it also has a high smoke point, making it ideal for stir-frying at the high heat this recipe needs. Olive oil can work, too.
High heat is key here because it gives the beef that beautiful sear instead of steaming it. A cast-iron skillet works brilliantly for this step since it holds heat evenly and gets ripping hot fast.
Once the oil’s properly hot, add the sliced beef in a single layer and stir-fry for 2 to 3 minutes until browned, then remove it from the pan and set it aside. I use a sharp chef’s knife to cut the beef effortlessly against the grain.
Lean cuts like flank or sirloin steak work beautifully here because they can get super tender with a quick sear. Cuts with a higher fat content, like ribeye, will also work but release more fat into the sauce, so lean cuts give you a cleaner result.
Cook the Vegetables
In the same pan, add your sliced green and red bell peppers and onion and stir-fry for 3 to 4 minutes until they’re slightly tender but still have a good crunch to them. You want them to have some bite left as they’ll continue cooking once you add the beef and sauce.
I use yellow onions here, but white or red is also fine if you prefer them milder in taste. If you want to make the stir-fry even heartier, you can throw in some additional veggies like white button mushrooms, baby broccoli, green beans, or baby corn.
Combine and Coat
Return the meat to the pan and pour in the sauce. If you like some heat, feel free to sprinkle in a pinch of red pepper flakes along with the sauce.
Stir everything well with a heat-resistant wooden spoon and cook for 1 to 2 minutes until the sauce thickens and coats every piece of tender beef and vegetables evenly. Watch it closely because the sauce comes together quickly once it heats up.
Serve and Garnish
Serve hot over steamed rice or noodles and top with sesame seeds and freshly chopped coriander. Enjoy right away for maximum flavor!
If you’re bringing this tender beef stir-fry to a potluck or family gathering, transfer it to an airtight container and wrap it tightly with foil or a thick towel to hold in the heat.
Keep the rice or noodles packed separately so nothing gets soggy in transit. You can also transport everything in an insulated food carrier so it stays warm during the trip without drying out.
Ingredients
- 1 pound flank or sirloin steak thinly sliced against the grain
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 large onion sliced
- 2 tablespoons vegetable oil
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- ½ cup beef broth
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
For Garnish:
- Sesame seeds
- Fresh coriander cilantro, chopped
Instructions
- In a bowl, whisk together soy sauce, oyster sauce, cornstarch, brown sugar, garlic, beef broth, sesame oil, and black pepper until smooth.¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch, 1 tablespoon brown sugar, 2 garlic cloves, ½ cup beef broth, 1 teaspoon sesame oil, ½ teaspoon freshly ground black pepper
- Heat vegetable oil in a large skillet or wok over high heat.2 tablespoons vegetable oil
- Add the sliced beef in a single layer and stir-fry for 2–3 minutes until browned. Remove the beef from the pan and set aside.1 pound flank or sirloin steak
- In the same pan, add bell peppers and onion and stir-fry for 3–4 minutes until slightly tender but still crisp. Return the beef to the pan.1 green bell pepper, 1 red bell pepper, 1 large onion
- Pour in the sauce and stir well, cooking for 1–2 minutes until the sauce thickens and coats everything evenly.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and fresh coriander before serving.Sesame seeds, Fresh coriander
Notes
Nutrition
How to Store Leftovers
Let the steak cool completely before transferring it to an airtight container and storing it in the fridge for up to 3 days. For the best results, store the rice or noodles separately until you’re ready to serve.
The sauce keeps the beef moist, and you can reheat it in a skillet over medium-high heat or in the microwave until warmed through. Add a small splash of water or beef broth if the sauce looks too thick after chilling.
For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating, and give everything a good stir in the pan so the sauce loosens up and coats everything again the way it did fresh.
What to Serve With Panda Express Black Pepper Sirloin Steak
Steamed white or fried rice is the most natural pairing, letting that bold black pepper sauce soak in with every bite.
Noodles work just as well, whether you go with lo mein, rice noodles, or even plain ramen noodles tossed in a little sesame oil. For sides, a simple cucumber salad with rice vinegar dressing adds a cool, refreshing contrast to the warm, savory flavors.
Steamed broccoli, snap peas, or edamame are easy options that round out the meal without overpowering the it. Even a bowl of hot miso soup or a shrimp dish on the side makes the whole spread feel like a proper restaurant meal at home.
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