Szechuan Steak Stir-Fry
A recipe by P.F. Chang's: "In this recipe, we used one of our favorite spicycondiments: sambal olek. Sambal olek is a red chili paste that adds heat to a recipe without altering other flavors. Combined with soy sauce, chipotle pepper, sugar, and black vinegar, it’s the perfect flavorful kick."
Ingredients
Cooking Instructions
step 1
Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
step 2
Whisk together the Eggland's Best Classic Egg (1), Mirin (1 Tbsp), Corn Starch (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) in a medium bowl.
step 3
Pat dry the Flank Steak (1 piece) with paper towels. Cut the steak into 1/4 inch slices against the grain and add to the marinade. Cover with plastic wrap and refrigerate until ready to use.
step 4
In a small bowl, stir together the Tamari Soy Sauce (1/3 cup), Chipotle Peppers in Adobo Sauce (2 Tbsp), Black Vinegar (1 Tbsp), Sambal (2 Tbsp), and Granulated Sugar (2 tsp); set aside.
step 5
Drain the excess marinade from the steak. Heat Canola Oil (1 Tbsp) in a large sauté pan or wok over medium-high heat.
step 6
When hot, add only HALF the beef and stir-fry until golden brown, about 5 minutes. Transfer the beef to a plate and repeat with the second batch. Transfer this batch to the plate and hold.
step 7
Add more Canola Oil (1 Tbsp) to the hot pan and add the Dried Chili Peppers (5), Fresh Ginger (1 1/3 Tbsp), Garlic (3 cloves) and Red Bell Pepper (1) and stir-fry for 5 minutes or until slightly browned.
step 8
Add the sauce and bring to a boil, then return the beef to the pan and stir until all ingredients are incorporated.
step 9
Divide the rice between two plates. Top with the Szechuan Steak and drizzle each serving with Sesame Oil (1 tsp). Garnish with the Scallion (1 bunch) and enjoy!
