Copycat P.F. Chang’s Pepper Steak

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P.F. Chang’s pepper steak has long been a beloved dish, known for its tender, flavorful steak and spicy peppercorn sauce. Inspired by this classic, we’ve created a modern twist that marries the bold flavors of the West with the delicate nuances of the East.

Ingredients:

For the Steak:

  • 1.5 pounds flank steak, trimmed
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil

    • PF Chang’s Pepper Steak (th Recipe!) Woo Can Cook

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    For the Peppercorn Sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 3 cloves garlic, minced
  • 1/4 cup dry red wine
  • 1 cup beef broth
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon black peppercorns, crushed
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

    • For the Asian Slaw:

  • 1/2 head green cabbage, shredded
  • 1/4 head red cabbage, shredded
  • 1 carrot, julienned
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil

    • Preparation Process:

    Total Time: 45 minutes

    For the Steak:

    1. Marinate the steak: In a bowl, combine soy sauce, Worcestershire sauce, black pepper, garlic powder, and onion powder. Add the flank steak and marinate for at least 30 minutes, or up to 2 hours.
    2. Sear the steak: Heat olive oil in a large skillet over high heat. Add the marinated steak and cook for 2-3 minutes per side, or until desired level of doneness. Remove from the pan and set aside.

    For the Peppercorn Sauce:

    1. Sauté the aromatics: Melt butter and olive oil in the same skillet over medium heat. Add shallots and garlic and cook until softened, about 2 minutes.
    2. Deglaze the pan: Pour in red wine, scraping up any browned bits from the bottom of the pan.
    3. Simmer the sauce: Add beef broth, soy sauce, Worcestershire sauce, honey, five-spice powder, black peppercorns, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
    4. Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens.

    For the Asian Slaw:

    1. Combine the ingredients: In a large bowl, combine shredded cabbage, carrots, cilantro, and green onions.
    2. Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, and sesame oil.
    3. Toss the slaw: Pour the dressing over the slaw and toss to coat.

    To Serve:

    Slice the steak thinly and top with the rich, flavorful peppercorn sauce. Serve alongside a generous portion of the bright and crunchy Asian slaw.

    This dish is a fusion of East and West, blending the bold flavors of Chinese cuisine with the hearty comfort of a classic steak dinner. The tender, juicy steak, the complex peppercorn sauce, and the refreshing Asian slaw create a symphony of taste that is both satisfying and sophisticated.