P F Changs Beef A La Sichuan Food
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).
Provided by Member 610488
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 815.7, Fat 50.2, SaturatedFat 13, Cholesterol 154.7, Sodium 1998.5, Carbohydrate 37, Fiber 4.1, Sugar 13.8, Protein 52.9
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- If you plan to serve this over rice you should put your rice on before you start to cook this recipe so it will all be ready at the same time.
- Use a julienne peeler to make thin strips of carrot. I found it easier to cut the celery ribs into thin strips by hand, but you may find the julienne peeler easier.
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