Panda Express Black Pepper Sirloin Steak

Panda Express Black Pepper Sirloin Steak is my favorite takeout copycat because it's bold, incredibly flavorful, and comes together so much faster and cheaper than ordering out. The steak is seared until perfectly browned and tender, the bell peppers and onions stay crisp and colorful, and that rich, glossy black pepper sauce made with soy sauce, oyster sauce, and sesame oil coats every single piece in deeply savory, slightly sweet, irresistible flavor. I make it for Chinese takeout nights at home, weeknight dinners, and meal prep because it pairs perfectly with steamed rice and always disappears fast. Leftovers keep well in the fridge for up to 3 days.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Main Course

Cuisine: Asian, Chinese

Keyword: Copycat Panda Express Black Pepper Sirloin Steak, Panda Express Black Pepper Sirloin Steak

Servings:

Calories: 284kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few things I always keep in mind when making this recipe to get the best results every time.

Slice against the grain: Always cut the steak against the grain so the fibers are shorter and each bite stays tender rather than chewy.

Use high heat: The skillet or wok needs to be genuinely hot before the beef goes in so it sears and browns instead of steaming in its own juices.

Cook the beef in batches if needed: If your pan isn't large enough to hold all the slices in a single layer, cook the beef in two batches to get a proper sear on every piece.

Don't overcook the vegetables: Stir-frying the bell peppers and onion for just 3 to 4 minutes keeps them slightly crisp, which is exactly what you want for texture contrast in the finished dish.

Whisk the sauce thoroughly: Make sure the cornstarch is fully dissolved before the sauce hits the pan so it thickens evenly without any lumps.

Store properly: Keep the steak separate from the rice or noodles for best results, and store in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge if frozen before reheating in a skillet or microwave. Add a splash of liquid if needed.

Nutrition

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