Ingredients
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-
1
-
4
-
2
-
1
-
1/4
-
1/4
-
1/2
-
1 1/2
-
-
-
-
-
-
Directions
P F Chang’s Beef a La Sichuan, 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)., We made this last night – not sure what we did wrong – we followed the directions exactly. It was AWFUL!!! So disappointed because P F Chang’s took this off their menu :-(, Is there a slow cooker version of this recipe
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Steps
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1
Done
|
Mix All of the Sauce Ingredients Together and Set Aside. |
|
2
Done
|
Julienne Your Carrots and Celery and Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
in a Large Skillet (or Wok), Fry the Sliced Meat in Hot Oil Until Crispy to Your Liking (3-5 Minutes). Remove from Oil and Drain on Paper Towels. Drain Used Oil, If Any. |
|
5
Done
|
in the Same Pan (or Wok), 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. |
|
6
Done
|
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. |
