P F Chang S Beef With Broccoli Recipes

BETTER-THAN-TAKEOUT BEEF WITH BROCCOLI

Steps:

• To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
• To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
• Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
• To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
• Add the broccoli.
• Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.
• Optional - If your sauce hasn't thickened up as much as you'd like and your broccoli is done or nearly done, and you want a sauce that clings better and isn't as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.
• Turn off the heat, add the green onions, and stir to incorporate.
• Optionally, evenly sprinkle with red pepper flakes (makes the dish taste more authentic and gives it flavor without adding much heat), optional sesame seeds, and serve immediately.

P F CHANG'S BEEF WITH BROCCOLI

Steps:

• Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
• Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Set aside. Stir together the sauce ingredients in a small bowl and set aside.
• Heat an wok or very large skillet to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
• Add the garlic and ginger and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water.
• Cook until the sauce has thickened slightly (2 minutes). Serve over rice, if desired.

P F CHANG'S BEEF A LA SICHUAN

Steps:

• Mix all of the sauce ingredients together and set aside.
• Julienne your carrots and celery and set aside.
• 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.
• 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.
• 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.
• 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.