Copycat Pf Changs China Bistro Beef Lo Mein Recipes

HOW TO MAKE THE BEST COPYCAT P.F.CHANG'S LO MEIN EVER

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
• In a large pot of boiling water, cook lo mein noodles according to package instructions; drain well.
• Heat oil in a large skillet or wok over medium high heat.
• Add snow peas; cook several minutes.
• Add garlic, mushrooms, bell pepper and carrot.
• Cook, stirring frequently, until tender, about 3-4 minutes.
• Stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

BEEF LO MEIN

Steps:

• Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
• Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
• Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
• Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
• Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
• Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
• Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
• Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
• Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
• Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

COPYCAT P.F. CHANG'S CHINA BISTRO BEEF LO MEIN

Steps:

• Partially freeze the flank steak. Cut into thin strips across the grain. Marinade: Combine the oyster sauce, soy sauce and beef broth. Whisk in the cornstarch and sugar until blended. Place in a zip-top bag with the beef strips and let marinate for 30 minutes. Bring a large saucepan of lightly salted water to a rolling boil. Add the low mein noodles and cook until almost done. Drain well and toss with the sesame oil. In a wok over medium-high heat, add 1/4 cup of the oil. When heated, add the beef and stir fry until just cooked. Remove with a slotted spoon and set aside. Add additional oil to the wok if needed to yield two tablespoons. When hot, stir fry the garlic and carrots. Do not let the garlic burn. Add the cabbage and stir fry for another minute or two. When the vegetables are to the desired doneness, stir in the cooked noodles and beef. Stir to heat through and mix thoroughly. Serve immediately with additional soy sauce if desired.

P F CHANG'S LO MEIN

Steps:

• Prepare noodles according to package directions. Drain and keep warm in a large serving bowl.
• Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar. Mix well and set aside.
• In a large skillet, heat oil over high heat. Add pork and cook until no pink remains, stirring constantly. Add scallions, carrots, mushrooms, snow peas and the chicken broth mixture.
• Stir fry 3 to 5 minutes or until vegetables are crisp-tender. Toss with the noodles and serve.