P F Changs Orange Peel Beef Food
P F CHANG'S ORANGE PEEL BEEF
This is a copycat recipe for P F Chang's Orange Peel Beef (Sichuan-style flank steak tossed with a mild chili sauce and fresh orange peel).
Provided by Member 610488
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
- In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
- Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
- Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.
Nutrition Facts : Calories 424.5, Fat 16, SaturatedFat 6.4, Cholesterol 162.2, Sodium 464.4, Carbohydrate 29.3, Fiber 1.9, Sugar 7.3, Protein 39.2
ORANGE PEEL BEEF
I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.
Provided by Dianemwj
Categories World Cuisine Recipes Asian Chinese
Time 1h31m
Yield 6
Number Of Ingredients 16
Steps:
- Combine the beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until the garlic begins to brown, 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into the beef, and cook until the sauce has thickened and turned clear, about 30 seconds.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 7.5 g, Cholesterol 39 mg, Fat 7.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 2.1 g, Sodium 326.3 mg, Sugar 4.5 g
ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE
This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf
Provided by mojoloh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
- -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
- 2. Add your garlic and toss.
- 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
- 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
- -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
- 5. Add the green onion sticks and toss to incorporate into the beef.
- A few tosses are all that are needed; do not wilt the green onion sticks!
- 6. Finish with sesame oil.
- 7. Place on a plate over cooked rice and enjoy!
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