P F Changs Orange Peel Beef Recipes

ORANGE PEEL BEEF

Orange Peel Beef image

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

Ingredients

1 ½ pounds beef top sirloin, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon dark sesame oil
½ teaspoon baking soda
1 tablespoon low-sodium soy sauce
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tablespoon peanut oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon finely shredded orange zest
¼ teaspoon red pepper flakes

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

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

SHRIMP: PF CHANGS ORANGE PEEL SHRIMP RECIPE - (3.8/5)

Shrimp: PF Changs Orange Peel Shrimp Recipe - (3.8/5) image

Provided by Dski

Number Of Ingredients 12

Ingredients

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seed
coarse salt and pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 tablespoon orange zest
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
.

Steps:

Directions: 1 In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat. 2 Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches. 3 Wipe skillet with a paper towel. Add orange juice, zest, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute

P F CHANG'S MONGOLIAN BEEF

P F Chang's Mongolian Beef image

Make and share this P F Chang's Mongolian Beef recipe from Food.com.

Provided by Member 610488

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces beef tenderloin, sliced
1 tablespoon vegetable oil
1/2 teaspoon garlic
2 fluid ounces gluten free soy sauce
2 tablespoons sugar
1 teaspoon rice wine
2 ounces green onions, sliced 3 inches green part only
1/2 teaspoon sesame oil

Steps:

Heat oil in a saute pan. Add the beef and cook on high heat for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.
Add your garlic and toss. Add the rice wine, soy sauce, and sugar. Bring to a boil.
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.
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!
Finish with sesame oil. Serve and enjoy!

Nutrition Facts : Calories 571.8, Fat 39, SaturatedFat 13.5, Cholesterol 144.8, Sodium 2100.9, Carbohydrate 16.9, Fiber 1, Sugar 13.8, Protein 37.8

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