P F Chang's Beef a La Sichuan

This is a copycat recipe for P F Chang's Beef A La Sichuan (Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery).

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• Stir Fry

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

• Sauce

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

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.