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Dill Pickles Pickled Okra

Szechuan Beef


A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

Please visit the SHOP and check out all the great flavors found in our jars including Lime Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

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This recipe is pretty close to the PF Chang version.  It’s one of my personal favorites and what I almost always order when I go there.  You can make this great dish at home.  The recipe for the sauce they serve on the table is included below also.


Szechuan Beef    Szechuan Beef

Stir Fry Ingredients:

  • 1 Pound Flank or Sirloin Steak Sliced thin
  • 3-4 Medium Celery Stalks -Julienned
  • 2 Medium Carrots – Julienned
  • Green Onion Stems (Optional)
  • 1/2 Cup Peanut Oil or Canola Oil
  • 1/4 Cup Corn Starch
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 1/2 Teaspoons Sesame Oil

Sauce Ingredients:

  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons  Hoisin Sauce
  • 1 Tablespoon Garlic Chili Paste
  • 1/2 Teaspoon Chinese Hot Mustard
  • 1 Teaspoon Rice Wine Vinegar
  • 1/2 Teaspoon Mongolian Fire Oil
  • 1 – 2 Teaspoons Brown Sugar
  • 1 Teaspoon Minced garlic
  • 1/2 Teaspoon Minced Ginger
  • 1/2 Teaspoon Red Pepper Flakes

Directions Mix all of the sauce ingredients together and set aside.

Julienne your carrots and celery and set aside. It is important to get these done first because when it comes time to stir-fry them, it is a very quick process.

An important step is “velveting your beef” – Thinly slice your beef and place in a bowl. Add the cornstarch and  toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.

Rinse beef free from all cornstarch and pat dry – you do not want any moisture or the oil will splatter when you add the beef to the pan.

In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, drain on paper towels.

In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes followed by carrots. Do not over cook these ingredients – you want them to be nice and crispy.

Add fried meat and green onions. Move them around a little.

Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice. This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn’t over cook.

Make your own P F Changs special sauce.  Dissolve 1 teaspoon brown sugar in 1 tablespoon of water in a small bowl.  Add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, dash of ketchup, teaspoon lemon juice, and 1 teaspoon sesame oil.  Whisk to blend and refrigerate.  When ready to serve, add 1 teaspoon hot mustard and 1 teaspoon chili sauce.  Stir to blend and serve.


I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

Categories : Main Courses

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