Beef Ãâ La Sichuan Pf Changs
My version of P.F. Chang'southward Beef a La Sichuan
P.F. Chang's Beef a La Sichuan
Yesterday was twenty-four hour period two in my weekly menu planning and Bryan'southward last day of classes for his first semester as a 1L, so I decided to celebrate I would try to tackled ane of our favorite P.F. Chang'south recipes – Beef a La Sichuan. E'er since this was put on the gluten-free menu at P.F. Chang'due south it is all Bryan will social club. I usually order the Chang's Spicy Chicken (information technology'due south amazing if you lot haven't had it yet, you lot should). Sadly though nosotros don't have a P.F. Chang's close to us then I've been searching online for "copycat" recipes for this dish. I really only found one, merely found plenty of pictures of the dish which didn't help me at all. The recipe I found was pretty good, however it didn't have any measurements for the ingredients! Seeing as we hadn't had this in a while I had to retrieve back to what it tasted like and try to build a sauce based on memory-honestly I got it on the commencement shot…not sure if I should be proud of that or kind of embarrassed. If you lot don't know Chinese food is my biggest weakness and seeing as I can't get to whatsoever restaurant and get something I practise my best to create recipes inspired by my favorite Chinese/Asian dishes.
I found the recipe on RecipeLink.com and similar I said information technology had no measurements so beneath is my measurements forth with RecipeLink.com's directions. At present this recipe is a little in-depth with the preparation so exist prepared to spend a fleck of time in the kitchen the beginning fourth dimension-merely I promise it is worth it. I'm certain y'all can e'er find some shortcuts, like finding celery and carrots that are already julienned for yous just I wanted to practice it beginning to finished myself. The original recipe chosen for dark-green onion stems simply seeing as we don't cook/consume onions in our house nosotros only omitted them but you can add them in if y'all wish.
P.F. Chang's Beef a La Sichuan
Stir Fry Ingredients:
one Pound Flank or Sirloin Steak Sliced sparse
iii-4 Medium Celery Stalks -Julienned
2 Medium Carrots – Julienned
Light-green Onion Stems (Optional)
1/2 Cup Peanut Oil or Canola Oil (you may utilize less if using a non-stick pan, I only use about i/4 loving cup)
1/four Loving cup Corn Starch
1/2 Teaspoon Red Pepper Flakes(or whole Tien Tsin Chinese Chili Peppers work great)
ane 1/2 Teaspoons Sesame Oil
Sauce Ingredients:
3 Tablespoons Gluten Free Soy Sauce (I use San-J)
2 Tablespoons Gluten Free Hoisin Sauce (I utilise Dynasty)
1 Tablespoon Garlic Chili Paste
1/two Teaspoon Chinese Hot Mustard
1 Teaspoon Rice Wine Vinegar
i/ii Teaspoon Chili oil/or Mongolian Fire Oil (made by Business firm of Tsang) -(Optional)
1 – two Teaspoons Brown Sugar
ane Teaspoon Minced garlic
1/2 Teaspoon Minced Ginger
1/2 Teaspoon Red Pepper Flakes
Directions
Mix all of the sauce ingredients together and fix bated.
Julienne your carrots and celery and set up aside. Information technology is important to go these washed first because when it comes time to stir-fry them, it is a very quick process.
An important step is "velveting your beef" – Thinly slice your beef and place in a basin. Add together the cornstarch and toss to make certain each slice is thoroughly coated. Set aside for 10 minutes.
Rinse beef gratuitous from all cornstarch and pat dry – you exercise not want any moisture or the oil will splatter when y'all add the beef to the pan.
In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, bleed on newspaper towels.
In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes (or Tein Tsin Chinese Chili Peppers) followed by carrots. Do not over melt these ingredients – you desire them to be squeamish and crispy. Add together fried meat and green onions. Add sauce and bring to a fast boil, cook for 1 infinitesimal and serve immediately over white or brown rice.
This last pace should take only 3-4 minutes – it is a very quick process then be sure to proceed an eye on it then information technology doesn't over melt.
Notes:
I sliced my beef a fiddling bigger than P.F. Chang'southward does but non by much and didn't fry it as much as they do. Some times the beefiness tin go a flake tough when it is fried likewise long so I left mine a little tender but still had a slight crunch to it.
The veggies were perfect – like the directions in a higher place say Practice NOT OVER COOK them – they are supposed to be nice and crunchy. This procedure goes very quickly.
I tuckered off nigh of the remaining oil from frying the beef before adding the Sesame oil and veggies. I didn't wan it to be too oily.
The recipe chosen for Chili Oil but I couldn't find it anywhere around me (my grocery stores aren't so good with stocking "international" cuisine products) and then I left it out and didn't miss it at all.
The sauce was created from memory then if y'all take had it more recently and attempt to make information technology at home please arrange the measurements to your liking.
I cooked this in a wok but you can apply a large sauté pan.
We had not leftovers!! Similar I said this is Bryan's favorite dish.
Who says you accept to become our to have cracking Chinese nutrient when you tin easily brand it at home! It may take a little longer to go far but it is so worth it and helps salve y'all a trivial money also.
Source: https://creativecookinggf.wordpress.com/2010/12/01/p-f-changs-beef-a-la-sichuan/