Juicy, tender Black Pepper Angus Steak is a flavor-packed dish that feels indulgent yet effortless to prepare. The Angus beef, seared to perfection, boasts a rich, smoky crust that gives way to a melt-in-your-mouth interior. Generously seasoned with cracked black pepper, it delivers a bold, peppery kick that lingers delightfully on your palate.
Ready in just 30 minutes, this recipe is perfect for weeknight dinners or impromptu gatherings. Pair it with creamy mashed potatoes or crisp roasted vegetables for a satisfying, well-rounded meal. Each bite combines savory, umami-rich flavors with a hint of spice, creating a dish that’s both comforting and exciting. It’s a surefire way to elevate your dinner game without spending hours in the kitchen.
Ingredients for Black Pepper Angus Steak
- 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
Step-by-Step Instructions
- Prepare the marinade: In a medium mixing bowl, combine soy sauce, red chili paste, baking soda, and grated ginger. Stir until well mixed. Add the beef strips and coat evenly. Let the beef marinate at room temperature while you prep the vegetables.
- Make the sauce: In a small mixing bowl, whisk cornstarch and water until smooth. Stir in soy sauce, Shaoxing wine (or sherry), sugar, and black pepper. Set aside.
- Cook the vegetables: Heat sesame oil in a wok or large frying pan over medium heat. Add minced garlic and cook for 10-20 seconds until fragrant. Add onion, bell pepper, and green beans. Cook until the onion starts to brown, about 3-4 minutes.
- Add mushrooms and beef: Stir in the sliced mushrooms and marinated beef. Cook until the beef is browned on the outside but still slightly pink in the center, about 4-5 minutes.
- Thicken the sauce: Pour the prepared sauce into the pan. Stir continuously until the sauce thickens and coats the ingredients, about 2 minutes.
- Serve: Remove from heat and serve immediately. Enjoy your flavorful Black Pepper Angus Steak!
Perfect Pairings: Serving Suggestions
This Black Pepper Angus Steak is a versatile dish that pairs beautifully with steamed jasmine rice or fluffy quinoa to soak up the flavorful sauce. For a low-carb option, try serving it over cauliflower rice or alongside a crisp Asian-inspired salad. A sprinkle of sesame seeds or chopped green onions adds a finishing touch for extra flair.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the green beans for broccoli or snap peas, or add a splash of lime juice for a tangy twist. If you prefer a milder flavor, reduce the red chili paste to ½ teaspoon. For a vegetarian version, substitute the beef with tofu or tempeh and adjust the cooking time accordingly.
Quick Tips for Time-Saving Success
To save time, prep your veggies and sauce ingredients ahead of time. You can also marinate the beef overnight in the fridge for even more tender results. If you’re short on time, use pre-sliced mushrooms and pre-cut stir-fry beef to streamline the process without sacrificing flavor.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the steak and veggies in a skillet over medium heat, adding a splash of water or broth to refresh the sauce. Avoid microwaving, as it can make the beef tough.
Why Baking Soda is the Secret Ingredient
The small amount of baking soda in the marinade works wonders to tenderize the beef, ensuring it stays juicy and flavorful. Don’t skip this step—it’s the key to achieving that melt-in-your-mouth texture!
Black Pepper Angus Steak
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
- 1/4 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
- 1/2 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.