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."




Grilled Ribeye with Shanghai Noodles

P.F. Chang's China Bistro Recipe

Serves 4

1 pound Shanghai noodles, egg-based
4 (8 oz.) ribeye steaks, 1 inch cut
1 pound broccoli florets
1 large white onion, julienne cut
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon dried chili flakes
1/4 cup soy sauce
1 cup hoisin sauce
1/4 cup dry white wine
3 ounces butter,unsalted
4 tablespoons soy bean oil
1/4 cup fresh squeezed orange juice
salt and pepper to taste

Marinade:  Combine the hoisin, orange juice and soy sauce with a whisk and reserve. In a small bowl, combine  ginger,  chili flakes and garlic with 2 tablespoons soy bean oil. Add salt and pepper to the  mixture and combine well.  Add rib eye steaks to marinade and refrigerate for 2 hours.

Noodles and Broccoli:  While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil.  Place the broccoli in a wire basket and cook for about 4 minutes at a slow boil. Remove from pot  and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled. In the same pot, cook Shanghai noodles until al dente, about 5 or 6 minutes. Remove and pour into colander. Once the excess water is removed, place the noodles on a sheet tray, and lightly coat  with soy bean oil, being sure to move the noodles to prevent them from sticking. Let cool to room  temperature, moving occasionally.

Beef:  Remove beef from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Season with salt and pepper. In a very hot oiled saute pan, place the steaks and let cook  for 5 minutes on each side (to medium-rare).

Sauce:  While the steaks are cooking, place 1 tablespoon of soy bean oil in a warm saute pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the  white wine and allow to reduce by 3/4. Add hoisin mixture and stir. Let simmer for 3-4 minutes then  add noodles. Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add  the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and  continue to toss until noodles and broccoli are coated.

To Serve: Divide the noodles unto four separate plates. Place the beef on a cutting board and cut into thin
strips. Lay the rib eye slices on top of the noodles.

1 comment:

  1. Hello!

    I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

    This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It's a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit:

    TastyQuery.com is an English version of our main website called "Mikser Kulinarny", founded in Poland. "Mikser Kulinarny" has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don't hesitate to contact us.

    best regards

    Ania, TastyQuery.com