This black pepper sirloin steak Panda Express copycat recipe is fresh, rich in protein and veggies, and with savory Panda Express flavor right in your own kitchen. The combination of beef, onions, mushrooms, broccoli, and bell peppers is my better-than-takeout choice when craving Panda Express black pepper sirloin steak. No additives, pantry staples, and all-natural ingredients.
Table of contents
I love black pepper sirloin steak Panda Express because it’s less calories, super filling, has a large amount of lean protein, high-nutrition vegetables, and the sauce slaps… but it isn’t overly sauced!
This hearty stir-fry dish is it! The balance of savory flavor, health, and filling satisfaction is in each bite.
Listen… you can make Panda Express black pepper sirloin steak at home.
This recipe is the copycat and comes out the same when you want to feed your family, meal prep, impress guests, or get your protein in.
Let’s go!
More Hearty and Satisfying Meals:
What Is Black Pepper Sirloin Steak?
Panda Express Black pepper sirloin steak is a Chinese-American style stir fry made with small-cube sliced sirloin steak, cooked quickly over high heat, with vegetables and a savory, pepper, and umami sauce.
This popular food chain offers the pepper steak entree regularly and also showcases it as a lower calories, high protein option (and it is).
I love it! In fact, I love it so much I had to make and share this recipe with you.
The sauce has that lip-smacking element without it being too much, with the umami notes coming out from a little miso paste and mushrooms (aka just makes you want to eat more).
Why This Copycat Recipe Is So Good
- Tastes the same as the Panda Express version, but no MSG/additives/flavor enhancers.
- Once all the ingredients are ready, this is a fast recipe!
- Tender steak that’s very lean, with bold, yet very balanced flavor
- Loaded with vegetables (fiber in broccoli and bell peppers makes this dish a powerhouse of good-for-you veggies)
- Better ingredient quality and customizable
- Faster and cheaper than takeout. Hello, save money!
- Hearty, High protein, and satisfying (perfect for post-workout, which again, I just love that!)
Calories in Black pepper Sirloin Steak Panda Express Copycat
Calories vary depending on portion size and oil used, but expect approximately:
- About 350–500 calories per serving without rice
- Higher if served with rice
- Sirloin is lean meat. If you change the meat, then expect more calories depending on the cut.
- This lean steak Asian recipe easily packs in 20 grams of protein and more per serving
Ingredients
- Prep time: 25 minutes
- Cook time: 10 minutes
- Total time: About 35 minutes
- Yield: 4 cups
Sirloin Steak and Vegetables Base
- 1.25 lbs Sirloin Steak – lean steak, same as they use at Panda Express. Tenderize with the baking soda, wash, pat dry, then slice into small cubes (.5″ cubes).
- Baking Soda – used for “velveting” tenderizing the steak (see instructions how to do this)
- 1 cup Baby Broccoli – baby broccoli/broccoli rabe florets
- 1.5 cups Mushrooms – sliced white mushrooms
- 1/2 white Onion – chopped
- 5 cloves Garlic – minced; important seasoning
- 1 small Red Bell pepper – chopped
- 2 tbsps Avocado oil
- Salt, to taste
Panda Express Black Pepper Sirloin Steak Sauce
- 1/3 cup Water – makes the sauce; needed to balance the salt in the sauce and add volume
- 1.5 tbsp Tomato paste – mild sweetness, acidity, umami flavor; goes well with the steak
- 1 tbsp Miso paste – delivers that umami and savory flavor. It adds a touch of sweetness. A must for this copycat recipe.
- 3 tbsp Soy sauce – savory, bold, and a base ingredient for the sauce
- 1/2 tbsp Cornstarch – a little goes a long way to make the sauce velvety, just like at Panda Express
- Pinch of Onion powder – adds more seasoning
- Pinch of Paprika – brings on a touch of smoky notes
Seasoning
- Black pepper – I love ground black peppercorns for their aromatic and bold pepper taste. Since this is a black pepper sirloin steak recipe… don’t skip the pepper!
- Chili pepper flakes – the Panda Express version has a touch of heat and it’s by using red chili pepper flakes
Equipment Needed
- Large skillet or wok – use carbon steel or cast iron for even heating and the best sear on the steak.
- Knife and cutting board
- mixing bowls – one small for the sauce, and one big to set the cooked vegetables aside
- Spatula or wooden spoon
Instructions How to Make Black Pepper Sirloin Steak Panda Express Copycat Recipe
- Tenderize the sirloin steak by dusting it thoroughly with baking soda. Let it sit in the refrigerator for 25 minutes. Wash off the baking soda very well. Then, thoroughly pat the steak dry.
- During this time, in a small bowl, make the sauce. Just mix the water with the cornstarch first (whisk so the cornstarch dissolves). Then, add the tomato paste, miso paste, soy sauce, onion powder, and paprika. Whisk until the sauce is smooth. Set aside.
- Slice the sirloin steak into small cubes (like they do at Panda Express). Sprinkle salt over the steak and set it aside.
- Heat the pan or wok to medium heat. Add oil. Next, add the chopped onions, garlic, and then the mushrooms. Pour a few tablespoons of water into the pan, cover with the lid, and cook for two minutes. This allows the mushrooms to cook faster.
- Then remove the lid and add the bell pepper and broccolini stems. Mix and toss. Lastly, add the broccolini florets and toss in. Remove the vegetable mix to a bowl and set aside. The veggies should be colorful and crisp.
- Next, clean the pan and reheat over medium-high heat and add a little avocado oil. Set the steak in the pan evenly, so the steak will sear and brown (3 minutes). Do not touch the steak so it can sear. Flip the steak pieces to finish searing (additional 1-2 minutes). If your pan is not too big, sear the steak in batches to avoid steaming.
- Immediately, as the steak looks seared and has cooked for 4-5 minutes (it’s fast), add the sauce. The sauce should be simmering for one minute.
- Return the vegetable mixture to the skillet and toss everything together until coated and glossy. Sprinkle black pepper and chili flakes and toss. Serve hot and enjoy!
How To Images
Best Tips
- Do not overcook the steak! Just a few minutes, over high heat, is the best way to cook the steak. Use high heat for better searing.
- Tenderize for extra “restaurant-style” tenderness in each bite.
- Be sure to pat the steak dry from water. The steak cannot be wet or too moist!
- Don’t overcrowd the pan
- Cook beef quickly so it stays tender
- Add sauce at the end so the vegetables stay crisp
- Remove the vegetables mix before it gets too cooked, because it will cook more at the end when it is added back to the pan.
Foodie Elevation Tip
- Freshly cracked black pepper takes the win each time. So if you have a pepper grinder, this is a really nice elevation to the recipe.
- I always take time to velvet the meat, especially lean meat. So doing the baking soda trick is key for that bouncy and softer meat.
- You can also marinate the meat for an hour in pineapple juice or pound the meat with a mallet to loosen the protein fibers.
- Once you have this Panda copycat recipe down, experiment with using other ingredients like dried Shiitake mushrooms, chicken thighs, or sambal oelek to the sauce for a dynamite version!
How to Cut the Sirloin Steak
Small cubes are how they do it at Panda Express for their black pepper steak entree.
- Slice against the grain to shorten the muscle fibers
- Slightly freeze the steak for 20–30 minutes first for easier slicing
- Aim for 1/2″ bite-sized slices like they do it at Panda Express
Add-Ins and Variations
- Add snap peas or bok choy
- Use chicken thighs or tofu instead of beef
- Make it spicy with chili crisp or bird’s eye chilies
- Add extra mushrooms for more umami
- Serve mixed into noodles instead of rice
Serving Suggestions
- Serve over steamed rice
- Pair with noodles
- Top with scallions or sesame seeds
- Serve with chili oil on the side
Storage and Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat quickly in the microwave. Do not overheat because the steak gets tougher as it cooks.
- Avoid overcooking when reheating so the beef stays tender.
- You can freeze leftovers in a freezer bag.
FAQs
What cut of beef works best?
Sirloin works great because it’s lean, flavorful, and cooks quickly. Sirloin is what Panda Express uses for this recipe.
Can I use other types of beef cuts for this recipe?
Yes, you can use different grades and quality of sirloin steak, or different cuts of beef. Be sure to adjust the tenderizing and cooking portion of the recipe to match the type of beef you are using.
Why do restaurants have such tender beef?
They often use baking soda tenderizing and very high heat cooking.
Can I use frozen broccoli?
Yes, but fresh broccoli keeps a better texture. Frozen broccoli adds water and is a bit mushy.
Is this very spicy?
No, it’s more peppery than spicy, but you can easily add heat.
Can I meal prep this?
Yes, it reheats well and works great for lunches. The leftovers store well and taste great.
This black pepper sirloin steak Panda Express copycat gives you that takeout-style flavor with natural ingredients. It’s savory, bold, comforting, and surprisingly easy to make at home.
Once you master the quick stir-fry method, it becomes one of those reliable dinners you’ll want to make over and over.
Black Pepper Sirloin Steak Panda Express Copycat
Equipment
- Large Skillet or wok
- Knife and cutting board
- 2 mixing bowls one small for the sauce, and one big to set the cooked vegetables aside
- Spatula or Wooden Spoon
Ingredients
Sirloin Steak and Vegetables Base
- 1¼ lbs Sirloin Steak tenderize; slice into bite sized cubes
- Baking Soda
- 1 cup Baby Broccoli
- 1½ cups Mushrooms sliced
- ½ white Onion chopped
- 5 cloves Garlic minced
- 1 small Red Bell pepper chopped
- 2 tbsps Avocado oil
- Salt to taste
Panda Express Black Pepper Sirloin Steak Sauce
- ⅓ cup Water
- 1½ tbsp Tomato paste
- 1 tbsp Miso paste
- 3 tbsp Soy sauce
- ½ tbsp Cornstarch
- Pinch Onion powder
- Pinch Paprika
Seasoning
- Black pepper
- Chili pepper flakes
Instructions
- Tenderize the sirloin steak by dusting it thoroughly with baking soda. Let it sit in the refrigerator for 25 minutes. Wash off the baking soda very well. Then, thoroughly pat the steak dry.1¼ lbs Sirloin Steak , Baking Soda
- During this time, in a small bowl, make the sauce. Just mix the water with the cornstarch first (whisk so the cornstarch dissolves). Then, add the tomato paste, miso paste, soy sauce, onion powder, and paprika. Whisk until the sauce is smooth. Set aside.⅓ cup Water , 1½ tbsp Tomato paste , 1 tbsp Miso paste , 3 tbsp Soy sauce , ½ tbsp Cornstarch , Pinch Onion powder , Pinch Paprika
- Slice the sirloin steak into small cubes (like they do at Panda Express). Sprinkle salt over the steak and set it aside.
- Heat the pan or wok to medium heat. Add oil. Next, add the chopped onions, garlic, and then the mushrooms. Pour a few tablespoons of water into the pan, cover with the lid, and cook for two minutes. This allows the mushrooms to cook faster.½ white Onion , 5 cloves Garlic , 2 tbsps Avocado oil, 1½ cups Mushrooms
- Then remove the lid and add the bell pepper and broccolini stems. Mix and toss. Lastly, add the broccolini florets and toss in. Remove the vegetable mix to a bowl and set aside. The veggies should be colorful and crisp.1 small Red Bell pepper, 1 cup Baby Broccoli
- Next, clean the pan and reheat over medium-high heat and add a little avocado oil. Set the steak in the pan evenly, so the steak will sear and brown (3 minutes). Do not touch the steak so it can sear. Flip the steak pieces to finish searing (additional 1-2 minutes). If your pan is not too big, sear the steak in batches to avoid steaming.
- Immediately, as the steak looks seared and has cooked for 4-5 minutes (it’s fast), add the sauce. The sauce should be simmering for one minute.
- Return the vegetable mixture to the skillet and toss everything together until coated and glossy. Sprinkle black pepper and chili flakes and toss. Serve hot and enjoy!Salt, Black pepper , Chili pepper flakes
Notes
- Do not overcook the steak! Just a few minutes, over high heat, is the best way to cook the steak. Use high heat for better searing.
- Tenderize the meat with baking soda for extra “restaurant-style” tenderness in each bite. Wash throughly. Then, be sure to pat the steak dry from water. The steak cannot be wet or too moist!
- Don’t overcrowd the pan
- Cook beef quickly so it stays tender
- Add sauce at the end so the vegetables stay crisp
- Remove the vegetables mix before it gets too cooked, because it will cook more at the end when it is added back to the pan.
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