Beef a La Sichuan Recipe

beef a la sichuan
Here is a copycat recipe for the Beef a La Sichuan at PF Chang’s restaurant. For those unfamiliar with this dish—fried strips of beef are tossed with a spicy sauce and vegetables. The beef can either be deep-fried or cooked in the pan. There are 3 different types of vegetables in this recipe—carrots, green onions, and celery. The sauce is both spicy and sweet—it gets most of its heat from ingredients such as Chinese hot mustard, red chili paste, chili oil, and red pepper flakes. If you are not a fan of spicy dishes you could add less of the spicy ingredients. I like to serve this dish over hot brown rice. Enjoy.

beef a la sichuan

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Beef A La Sichuan

Yield: 2 Servings

Ingredients:

  • 1lb flank steak (thinly sliced)
  • 4 medium celery ribs
  • 2 medium carrots
  • 1 green onion
  • ¼ cup peanut oil
  • ¼ cup cornstarch
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons sesame oil

Sauce-

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • ½ teaspoon Chinese hot mustard
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon chili oil
  • 2 teaspoons brown sugar
  • 1 teaspoon garlic (minced)
  • ½ teaspoon fresh ginger (minced)
  • ½ teaspoon red pepper flakes

Directions:

  1. In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil, brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.
  2. Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl. Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes. Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat. Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking. Remove with a slotted spoon and drain on a plate lined with paper towels.
  3. Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat. Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again, and then add carrots and stir. Stir-fry the vegetables for 30 seconds.
  4.  Add the fried meat and green onions. Pour in the sauce mixture and bring to a boil. Cook for 1 minute.

        Yum

5 Responses to “Beef a La Sichuan Recipe”

  1. Emilee — October 16, 2014 @ 7:27 am

    What brand of hoison sauce do you use. I have tried a couple of brands but both seemed salty.

    • Bobby replied: — October 16th, 2014 @ 7:16 pm

      I use Dynasty Brand hoison sauce.

  2. Thalia @ butter and brioche — October 16, 2014 @ 7:26 pm

    I love sichuan beef but have never made it myself before. Thanks for reminding me how delicious it is – I definitely will be recreating the recipe in my kitchen!

  3. Nida — October 28, 2014 @ 6:32 am

    Can we replace the chinese hit mustard with regular mustard or anything else?

    • Bobby replied: — October 28th, 2014 @ 7:46 pm

      Yeah, you could try replacing it with regular mustard.

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