Like the rest of the country Michigan is in a heat wave. Temps have been in the 90’s and the same is predicted for this week. I’ve been craving Chinese food and since I don’t even do take out or delivery I decided to make a new recipe to satisfy my desire for spicy food.
One good thing I can actually make this outside in my electric wok but since the dish only takes a few minutes I stayed inside where it was cooler. My rice was made earlier and set aside and all I had to do was get all of the ingredients ready. This was a perfect recipe to make as it was spicy, caramelized beef with a few veggies all served over rice. Just delish!
Ok, I bought a copycat cookbook of PF Chang’s recipes. I love Asian cuisine and even though I have many cookbooks by professional chefs/authors (even from a cooking class in China thanks to my niece Bethany) I couldn’t resist this one.
So, what does P.F. Chang stand for – Paul Fleming and Philip Chiang who founded this chain back in 1993. This Chinese Bistro is an American based, Asian themed casual dining restaurant chain. In my area there are 5 restaurants – pretty popular I guess.
I have eaten there a couple of times and always enjoyed their food. So, I bring you a recipe from P.F. Chang’s restaurant that you can make at home.
Beef A La Sichuan (PF Chang)
Adapted from Copycat Recipes PF Chang’s
This is a spicy recipe but suits my palate perfectly. Add the red pepper flakes, chili oil, chili paste and Chinese mustard to taste. The ingredients I have given are delicious!
- 1 lb. flank steak, sliced thin (I could only find round steak)
- celery ribs, thinly sliced (I use a Santoku knife to get the veggies very thin as they do not cook long)
- medium carrots, thinly sliced
- 2 green onions, green and white parts, sliced
- 1/4 cup peanut or canola oil
- 1/4 cup cornstarch
- 1/2 tsp. red pepper flakes
- 1-1/2 tsp. sesame oil
Sauce:
- 3 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. garlic and red chili paste
- 1/2 tsp. Chinese hot mustard
- 1 tsp. rice wine vinegar
- 1/2 tsp. chili oil (didn’t add because the oil I had was not fresh) to make your own go here
- 2 tsp. brown sugar
- 1 tsp. garlic, minced
- 1/2 tsp. fresh ginger, minced
- 1/2 tsp. red pepper flakes
Whisk together all of the sauce ingredients in a bowl and set aside.
Place the sliced beef in a bowl and sprinkle it with the cornstarch; allow to sit for 10 minutes.
Heat the oil in a wok and cook the beef until crispy, about 4-5 minutes. Remove to a paper-towel-lined plate to drain. Discard any oil left in the wok or blot it up with paper towels.
Add the sesame oil to the wok and heat over high. Add the sliced celery and carrot, stir and cook for 1 minute. Add the crushed red pepper and stir-fry for another minute.
Add the beef and green onions and stir; then pour the sauce in and bring to a boil. Cook for another minute and serve over Gandy Dancer’s Rice Pilaf.
Recipe by cookingwithauntjuju.com
Deliciousness. 😋🌿
Judi I was so looking forward to visiting Sichuan Province and sampling their famous cuisine while Bethany was stationed there with the Peace Corps, but sadly it was not to be due to the pandemic. However, I am looking forward to trying this recipe just to get a taste of this part of China I have not visited yet –
Don’t give up on a trip in the future – I sure do like their cuisine. Of course PF Chang is Americanized Sichuan but with lots of the same ingredients. It is spicy but I loved it using the amounts I’ve given – your lips will tingle 🙂
Looks delicious. Love the flavors in this dish, and the crispy texture from the celery and carrots. Definitely unbeatable option to any deliveries! 🙂
I was a “happy camper” for sure! The meat was the best part as it was slightly caramelized 🙂 The sauce ingredients were a hit too…
I might be the only person in the world who didn’t have a great experience at PF Chang’s. I guess I might have ordered the wrong thing? Your recipe sounds great – I love the sauce. The story behind the restaurant is fascinating.
I know what you mean Mimi – it’s always disappointing when your meal doesn’t meet your expectations or taste buds! Asian restaurants are always too heavy with the sodium – that’s why I rarely dine at one. Thank goodness we both enjoy cooking and can make just about anything we want 🙂
Isn’t that the truth?!!
Thanks for the copy. We used to go to PF Changs after an afternoon movie, sigh. Those days may be a long time coming back.
There is a restaurant attached to a local mall and we would sometimes go there for lunch – after a lot of shopping! Unfortunately some favorite activities are no longer practical or safe. This is a good recipe, spicy with some nice heat 🙂