P.F. Chang’s(™) Beef a la Sichuan

Today I have a secret recipe for a spicy dish served at P.F. Chang’s.  A fiery pepper sauce is wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery.  You can adjust the heat of this dish by using more or less red pepper flakes.  To complete your meal serve this dish with some white or brown rice.

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New Secret Recipe

P.F. Chang’s(™) Beef a la Sichuan
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1lb flank steak (thinly sliced)
4 medium celery ribs
2 medium carrots
1 green onion
¼ cup peanut oil
¼ cup cornstarch
½ teaspoon red pepper flakes
1 ½ teaspoons sesame oil

3 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
½ teaspoon chili oil
2 teaspoons brown sugar
1 teaspoon garlic (minced)
½ teaspoon fresh ginger (minced)
½ teaspoon red pepper flakes

In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil,
brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.

Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl.

Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes.

Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat.

Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.

Remove with a slotted spoon and drain on a plate lined with paper towels.

Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat.

Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again, and then add carrots and stir.

Stir-fry the vegetables for 30 seconds.

Add the fried meat and green onions.

Pour in the sauce mixture and bring to a boil.

Cook for 1 minute.

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Until Next Time… Be Well!

Kind Regards,


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