PF CHANG'S BEEF A LA SICHUAN
(copycat recipe)
STIR FRY INGREDIENTS:
Flank or Sirloin Steak Sliced thin (easier to slice thin when slightly frozen)
Julienned Celery
Julienned Carrots
Green Onion Stems
Peanut Oil
Cornstarch (a must have)
Red Pepper Flakes(or whole Tien Tsin Chinese Chili Peppers)
Crushed Sichuan Peppercorns (recommended, but if you can’t get it that’s ok)
SAUCE INGREDIENTS:
Soy
Hoisin Sauce
Chili Paste
Hot Mustard
Rice Wine Vinegar
Chili oil/or Mongolian Fire Oil (made by House of Tsang)
Brown Sugar - to add to the Umami effect,
Minced garlic
Minced Ginger
Red Pepper Flakes (I prefer whole Tien Tsin Chinese Chili Peppers)
OTHER INGREDIENT:
(Prepared Brown or White Rice)
SAUCE DIRECTIONS:
Mix Sauce ingredients to your taste. I have listed in them in order from greatest quantity to smallest quantity, you will need to adjust the amounts to your taste preference.
MEAT:
(Important: Make sure your vegetables are Julienned and ready to go before cooking the meat). A very important step is velveting the sliced beef. Velveting is the KEY secret to tender meats in stir fry. To Velvet the beef, coat beef slices with Cornstarch and allow to stand for 10 minutes. Rinse beef free from cornstarch and pat dry to make sure there is no moisture that would cause splattering when deep frying. In a skillet, deep fry the sliced meat in hot peanut oil until crispy to your liking. Remove from oil, drain on paper towels.
STIR FRY:
In order and in a very hot wok with Seasame oil, stir Fry Celery, Crushed Sichuan Peppercorns, Red Pepper (or Tien Tsin Chinese Chili Peppers) followed by Carrots. Do not over-cook you want them crisp. Add fried meat then green onions. The whole stir fry process should be completed from start to finish within minutes. (Important not to over-cook the veggies. Keep them crisp). Toss in Sauce and bring to a fast boil. Serve immediately over white or brown rice.
If you want to prepare tableside condiments like they do in the restaurant you will need 3 Brulee Cups , One with Chili Paste, one with hot mustard, the third being the mixing cup which will contain Hoisin Sauce and soy. Cruets of Rice Wine Vinegar, Mongolian Fire Oil or Chili Oil, and Soy Sauce.
Note: I highly recommend Mongolian Fire oil. This will give the dish additional but Med-mild heat with smoky flavor that makes it unique. Velveting is a very important Key Process and frying the meat before stir frying in peanut oil giving it the “Jerky” Texture that many have come to love.
ENJOY! |