P F Chang's Beef a La Sichuan
Nb persons: 0
Yield:
Preparation time:
Total time:
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| STIR FRY INGREDIENTS | |
| 1 lb | flank or sirloin steak, sliced thin |
| 3-4 | celery stalks, julienned |
| 2 | carrots, julienned |
| Green onion stems, julienned | |
| 1/2 cup | peanut oil, ( or canola oil ) |
| 1/4 cup | corn starch |
| 1/2 tsp | red pepper flakes |
| 1 1/2 tsp | sesame oil |
| SAUCE INGREDIENTS | |
| 3 Tbsp | soy sauce |
| 2 Tbsp | Hoisin sauce |
| 1 Tbsp | chili paste, ( or garlic chili paste ) |
| 1/2 tsp | hot mustard |
| 1 tsp | rice wine vinegar |
| 1/2 tsp | chili oil |
| 1-2 tsp | brown sugar |
| 1 tsp | garlic, minced |
| 1/2 tsp | ginger, minced |
| 1/2 tsp | red pepper flakes |
White or Brown Rice
Mix all the sauce ingredients together and set aside.
IMPORTANT: make sure the vegetables are julienned and ready to go before cooking the meat.
Coat the beef slices with cornstarch and allow to stand for 10 minutes.
Rinse the beef free from cornstarch and pat dry to make sure there is no moisture that would cause splattering when deep-frying.
In a skillet, deep fry the sliced meat in hot peanut oil until crispy ... Remove from oil, drain on paper towels.
In a very hot wok with sesame oil, stir fry celery ... then red pepper ... then carrots ... Do not over-cook (you want them crisp).
Add meat ... then green onion. ***The whole stir fry process should be completed from start to finish within minutes***
Toss in sauce and bring to a fast boil.
Serve immediately over white or brown rice.
Recipe uploaded with Shop'NCook for iPhone.
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