P F Chang's Beef A La Sichuan

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb flank steaks or 1 lb sirloin steak, sliced thin
• 4 medium celery ribs
• 2 medium carrots
• 1 green onion, stem (optional)
• 1/4 cup peanut oil or 1/4 cup canola oil
• 1/4 cup cornstarch
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon garlic and red chile paste
• 1/2 teaspoon chinese hot mustard
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon chili oil
• 2 teaspoons brown sugar
• 1 teaspoon garlic, minced
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes

Recipe

• 1 mix all of the sauce ingredients together and set aside.
• 2 julienne your carrots and celery and set aside.
• 3 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 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 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 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.