P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Beef Lo Mein




BEEF LO MEIN
P.F. Chang's China Bistro Copycat Recipe

1 1/2 lbs of flank steak
1 tablespoons soy sauce

Marinade:
1 1/2 teaspoons of cornstarch
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
4 tablespoons beef broth
1 teaspoon granulated sugar

8 oz fresh egg noodles or spaghetti
1 teaspoon sesame oil
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as napa
1 clove garlic, chopped
4 cups of oil for stir frying, or as needed

Cut beef into thin strips. Add marinade ingredients; marinate beef for 20 minutes. While beef is marinating, prepare remaining ingredients. In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar; set aside. Fill a large saucepan with lightly salted water to cover noodles.  Bring to a boil; add noodles and cook until al dente. Drain noodles; toss with sesame oil. Heat the wok over medium-high to high heat. Add enough oil to cover beef in wok. Add beef and stir constantly; cook until lightly browned, then set aside. Add 2 tablespoons oil to wok.  When oil is hot; add garlic. Stir fry until garlic browns; add carrots.  Stir-fry for about 1 minute; add shredded cabbage and cook for another minute.  Add noodles; cook for 2 more minutes. Add sauce to wok; return beef to pan and mix everything together to serve hot.

2 comments:

  1. 1. There are no carrots and cabbage in P.F. Changs low mein
    2. I have used all "Marinade" ingredients for marinade and found no measuring for "Sauce"
    3. This recipe is missing shitake mushrooms.

    Other than that recipe can be used as a general guideline.

    ReplyDelete
    Replies
    1. Oh yes, also ginger is missing for oil flavoring.

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