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."
Braised Beef Short Ribs
BRAISED BEEF SHORT RIBS
PF Chang China Bistro Recipe
3 lbs beef short ribs ( 2x2 inch pieces)
1 pint 4 oz Harbin beer (or you can substitute an English lager)
4 ounces soy sauce
1 ounce dark soy
3 cups water
6 greens onions
1 piece fresh ginger ( 1x1 inch piece, sliced)
2 garlic clove, bruised
2 star anise
1 tablespoon hot broad bean sauce
1/2 teaspoon five spice powder
1 cup carrot, diced
1 cup daikon, diced (can substitute potato or parsnip)
Place short ribs, Harbin, beer, soy sauce, dark Soy and water into a pot and bring to a simmer. Simmer for 5 minutes and skim off the any foam. Place the scallions, ginger, garlic and star anise on a piece of cheesecloth, tie cheesecloth into a pouch with butcher twine, then place into pot.
Add hot broad bean sauce and five spice to pot and slow simmer covered for 2 1/2 hours. Turn the short ribs over and skim off excess fat every 30 minutes. Add the carrots, and daikon then simmer for another 15 minutes. Remove cheesecloth and serve.