P F Changs Beef A La Sichuan Recipes

P F CHANG'S BEEF A LA SICHUAN

P F Chang's Beef a La Sichuan image

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

Ingredients

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
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

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

P F CHANG'S ORANGE PEEL BEEF

P F Chang's Orange Peel Beef image

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

Ingredients

1 1/2 lbs flank steaks, fat removed
1 tablespoon cornstarch
2 green bell peppers, rough chopped
oil, for frying
1 egg
1/4 teaspoon salt
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 cup fresh orange juice
1/2 cup plum sauce
12 dried chilies
peel from 1 orange, julienned

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

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