This black pepper Angus steak is a Panda Express Copycat recipe that comes together in minutes and tastes better than takeout! Ready in 20 minutes and sure to impress!
In a mixing bowl, add the sliced beef, 1 tablespoon of soy sauce, and 1 tablespoon of the wine. Let it marinate at room temperature for 30 minutes.
In a small bowl, add the remaining soy sauce, sherry, beef broth, sesame oil, sugar, ground black pepper and cornstarch and whisk together. Let it sit to thicken.
Add oil to a wok or non-stick pan and place it over medium heat. Once hot, add the beef 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 sauce. Cook everything together for 1-2 more minutes.
Remove the stir-fry off the heat and serve immediately.
Notes
TO STORE: Place leftovers in an airtight container and store it in the refrigerator for up to five days. TO FREEZE: Place the cooked and cooled stir fry in a shallow container and store it in the freezer for up to six months.