Ingredients for P F Chang's Beef A La Sichuan
- Flank Steaks
- Celery Ribs
- 1 large carrot, julienned
- Green Onion
- Peanut Oil
- 2 tablespoons cornstarch
- Red Pepper Flakes
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- Hoisin Sauce
- Garlic And Red Chile Paste
- Chinese Hot Mustard
- 1 tablespoon rice wine vinegar
- Chili Oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- Fresh Ginger
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How to Make P F Chang's Beef A La Sichuan
- In a small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, brown sugar, minced garlic, and grated ginger. Set aside.
- Julienne carrots and celery. Set aside.
- Place sliced flank steak in a medium bowl. Add cornstarch and toss to coat evenly. Let sit for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and slightly crispy (about 5-7 minutes). Remove from skillet and set aside.
- Add 1 tablespoon vegetable oil to the skillet. Add celery, then crushed red pepper flakes, stirring constantly for 1 minute.
- Add the julienned carrots and stir-fry for 30 seconds.
- Return the beef to the skillet. Add the reserved sauce and bring to a boil.
- Simmer for 1 minute, allowing the sauce to thicken slightly.
- Stir in green onions.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
55g
Fat
65g
Carbs
12g
