Description
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).
Ingredients
- Flank Steaks
- Celery Ribs
- Carrots
- Green Onion
- Peanut Oil
- Cornstarch
- Red Pepper Flakes
- Sesame Oil
- Soy Sauce
- Hoisin Sauce
- Garlic And Red Chile Paste
- Chinese Hot Mustard
- Rice Wine Vinegar
- Chili Oil
- Brown Sugar
- Garlic
- Fresh Ginger
Instructions
- 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, fry the sliced meat in hot oil until crispy to your liking
- Remove from oil and drain on paper towels
- Drain used oil, if any
- In the same pan, 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