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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Orange Peel Beef



ORANGE PEEL BEEF
P.F. Chang's China Bistro Copycat Recipe

3/4 lb flank steak, fat and silver-skin removed - sliced into thin strips
6 tablespoons cornstarch, for dusting
Oil, for frying

Marinade:
1 egg
1/4 teaspoon salt
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper
1/4 teaspoon garlic powder

Sauce:
1 cup fresh orange juice
1/2 cup plum sauce
10 - 12 dried chili peppers
1 tablespoon orange peel
Chopped sweet peppers

Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes. Heat ingredients for sauce except for sweet peppers and bring to a boil. Add 1 tablespoon corn starch then simmer. Coat beef with 6 tablespoons cornstarch, shake off excess.

Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil. Pour sauce into the wok and heat until boiling.  Add sweet peppers. Stir in beef and serve.


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