P F Chang's Beef A La Sichuan

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P F Chang's Beef A La Sichuan

 

(Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery).

 

TOTAL TIME 30 MINS / PREP 20 MINS / COOK 10

INGREDIENTSNutrition

SERVINGS 2-4 UNITS US

· Stir Fry

• 1lb flank steaks or 1 lb sirloin steak, sliced thin
• 4medium celery ribs
• 2medium carrots
• 1green onion, stem (optional)
• ¹⁄₄cup peanut oil or ¹⁄₄cupcanola oil
• ¹⁄₄cup cornstarch
• ¹⁄₂teaspoon red pepper flakes
• 1 ¹⁄₂teaspoons sesame oil

· Sauce

• 3tablespoons soy sauce
• 2tablespoons hoisin sauce
• 1tablespoon garlic and red chile paste
• ¹⁄₂teaspoon Chinese hot mustard
• 1teaspoon rice wine vinegar
• ¹⁄₂teaspoon chili oil
• 2teaspoons brown sugar
• 1teaspoon garlic, minced
• ¹⁄₂teaspoon fresh ginger, minced

• ¹⁄₂teaspoon red pepper

DIRECTIONS

1. Mix all of the sauce ingredients together and set aside.

2. Julienne your carrots and celery and set aside.

3. Place the beef in a medium bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.

4. In a large skillet (or wok), fry the sliced meat in hot oil until crispy to your liking (3-5 minutes). Remove from oil and drain on paper towels. Drain used oil, if any.

5. In the same pan (or wok), add the sesame oil. Bring to high heat and then add the following ingredients one at a time and then give a good stir before adding the next ingredient: the celery, crushed red pepper flakes followed by carrots.

6. After adding the carrots, stir-fry for 30 seconds. Add fried meat and green onions. Add sauce and bring to a fast boil. Cook for 1 minute and serve immediately over rice.