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Recipe from: blogchef Image Credit: |
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.
Read
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I'm going to try this - have to find some Chinese mustard first - no sichuan pepper in this! Cheers from CArole's Chatter
ReplyDeleteThank you very much Carole, for your comment, time and kind consideration. All my blessings for you and your family.
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