CopyCat Panda Express Air Fryer Black Pepper Beef

Ingredients

Beef:
1 pound flank Steak, thinly sliced against the grain
2 tablespoons soy Sauce, divided for marinating and sauce
2 tablespoons cornstarch

Vegetables:
1 medium Onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced

Sauce:
1/4 cup oyster Sauce
2 tablespoons soy sauce,
2 teaspoons black pepper, to taste
1 tablespoon granulated sugar
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons cooking wine, Shaoxing wine preferred

Garnish:
2 stalks green onion, diced

Directions

In a bowl, mix soy sauce, oyster sauce, black pepper, graduated sugar, minced garlic, minced ginger, and cooking wine.

Combine the thinly sliced flank steak with soy sauce and cornstarch in a large mixing bowl. Ensure each piece is well-coated. Let it marinate for about 15 minutes.

Lightly spray the air fryer basket with cooking oil or line the bottom with parchment paper. Spread marinated beef slices in a single layer in the basket, ensuring they don’t overlap. Set the air fry temperature to 400 degrees F (205°C) and the cooking time to 6-7 minutes, shaking or flipping halfway through.

In a wok or large skillet over medium heat, quickly sauté the bell peppers and onions until they are slightly tender but still have some crunch. Add the air-fried beef slices to the wok. Pour the sauce mixture over the beef and veggies. Stir well to coat everything evenly. Cook for an additional 2-3 minutes.

Transfer the black pepper beef to a serving plate. Garnish with sliced green onions if desired. It is best enjoyed hot with steamed rice.