P.F. Chang Beef a la Sichuan


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PF Chang's Copycat Recipe

Stir Fry
1 pound flank or sirloin steak, sliced thin
3-4 medium celery stalks, julienne cut
2 medium carrots, julienne cut
green onion stems (optional)
1/2 cup peanut oil or canola oil
1/4 cup corn starch
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sesame oil

3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon garlic chili paste
1/2 teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
1/2 teaspoon chili oil
1-2 teaspoons brown sugar
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoons red pepper flakes

Mix all of the sauce ingredients together and set aside.

Julienne your carrots and celery and set aside.  Thinly slice your beef and place in a bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.

In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, drain on paper towels.

In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes followed by carrots. Do not over cook these ingredients  (you want them to be nice and crispy). Add fried meat and green onions. Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice.

This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn't over cook.