Black Pepper Angus Steak

5 from 4 votes

This Black Pepper Angus Steak recipe is a homemade version of a popular takeout dish using fresh and clean ingredients. This is a guaranteed winner, and sure to be added into your weekly quick-and-easy meal routine.

Prep Time15

Cook Time15

Total Time30

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 281kcal

Author: Dane & Becky

Ingredients

For the marinade

2 tablespoons soy sauce use Tamari sauce for a gluten free option
1 teaspoon red chili paste with garlic
1 teaspoon fresh grated ginger
¼ teaspoon baking soda secret beef tenderizer

For the sauce

1 tablespoon cornstarch
3 oz. water
2 tablespoons soy sauce or Tamari sauce
2 tablespoons Shaoxing wine or cooking sherry
1 teaspoon sugar or coconut sugar
1 teaspoon fresh ground black pepper

Remaining ingredients

2 tablespoons sesame oil
2 cloves garlic minced
1 small onion cut into 1-inch pieces
½ red bell pepper cut into 1-inch pieces
8 oz green beans ends trimmed, cut into 3–4-inch pieces
6 small white or baby Bella mushrooms sliced
8 oz Angus beef cut into 1-inch strips

Instructions

Add the soy sauce, red chili paste, baking soda and grated ginger to a medium mixing bowl, and stir until combined. Add the beef and mix until the beef is coated. Let the beef marinate at room temperature while you prep the veggies.
In a separate small mixing bowl, mix the cornstarch and water until smooth. Stir in the remaining soy sauce, wine or sherry, sugar, and black pepper; set aside.
Heat the sesame oil in a wok or large frying pan.
Add the garlic and cook on low heat for 10-20 seconds to release the flavor.
Add the onion, bell pepper, and green beans, and cook until the onion starts to brown.
Add the mushroom slices and the marinated beef, and cook until the outside of the meat is browned but still a little pink in the center.
Then add the sauce and stir until the sauce thickens, about 2 minutes.
Remove from the heat and serve.

Notes

Don't skip the baking soda in the marinade. This is known as velveting your meat. You don't want to use more than a ¼ teaspoon in the recipe as we are only using 8 ounces of beef. Trust me, you will be amazed how this works.
Use arrowroot starch in place of the cornstarch, for a grain free option.
You can use coconut sugar or a granulated sweetener, in place of the sugar.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan on the stove-top over medium-high heat until warmed through.

Nutrition