Beef a la Sichuan

Recipe from: blogchef
Image Credit: Bobby

Beef a la Sichuan

“Here is a copycat recipe for the Beef a La Sichuan at PF Chang’s restaurant. For those unfamiliar with this dish—fried strips of beef are tossed with a spicy sauce and vegetables.” Bobby

Ingredients:

1lb flank steak (thinly sliced)

4 medium celery ribs

2 medium carrots

1 green onion

¼ cup peanut oil

¼ cup cornstarch

½ teaspoon red pepper flakes

1 ½ teaspoons sesame oil

Sauce:

3 tablespoons soy sauce

2 tablespoons hoisin sauce

½ teaspoon Chinese hot mustard

1 teaspoon rice wine vinegar

½ teaspoon chili oil

2 teaspoons brown sugar

1 teaspoon garlic (minced)

½ teaspoon fresh ginger (minced)

½ teaspoon red pepper flakes

Directions:

In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil, 

brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes.

Mix well and set aside.

Julienne carrots and celery.

Slice the green onions.

Place the beef strips into a medium bowl.

Add the cornstarch and toss to coat.

Make sure each piece is thoroughly coated.

Set aside for 10 minutes. Heat ¼ cup of peanut oil in a wok or large skillet over medium-

high heat.

Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.

Remove with a slotted spoon and drain on a plate lined with paper towels.

Drain the oil from the wok.

In the same pan used to cook the beef, add sesame oil over medium-high heat.

Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir 

again, and then add carrots and stir.

Stir-fry the vegetables for 30 seconds.

Add the fried meat and green onions.

Pour in the sauce mixture and bring to a boil.

Cook for 1 minute.

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