P F Chang's Beef a La Sichuan
photo by Beth C.
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
-
Stir Fry
- 453.59 g flank steaks or 453.59 g sirloin steak, sliced thin
- 4 medium celery ribs
- 2 medium carrots
- 1 green onion, stem (optional)
- 59.14 ml peanut oil or 59.14 ml canola oil
- 59.14 ml cornstarch
- 2.46 ml red pepper flakes
- 7.39 ml sesame oil
-
Sauce
- 44.37 ml soy sauce
- 29.58 ml hoisin sauce
- 14.79 ml garlic and red chile paste
- 2.46 ml Chinese hot mustard
- 4.92 ml rice wine vinegar
- 2.46 ml chili oil
- 9.85 ml brown sugar
- 4.92 ml garlic, minced
- 2.46 ml fresh ginger, minced
- 2.46 ml red pepper flakes
directions
- Mix all of the sauce ingredients together and set aside.
- Julienne your carrots and celery and set aside.
- 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.
- 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.
- 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.
- 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.