• 1 tsp. (5 ml) neutral oil (vegetable, canola, peanut)
• 2 tsp. (5.5 grams) dehydrated, minced garlic, reconstituted with water (see note below)
• ¼ cup (55 ml) dark sauce mixture (page 2)
• 1 tbsp. (12.5 grams) white sugar
• 12 oz. (340 grams) prepared flank steak (pages 3-4)
• ½ tsp. (2.5 ml) pure sesame oil
• 1-2 oz. scallion tops (28-56 grams) (cut about 2 inches long)

1. Heat oil in a wok or pan over medium-high heat
2. Add garlic and cook for 10 seconds (do not brown!)
3. Add ¼ cup (55 ml) dark sauce and 1 tbsp (12.5 grams) white sugar
4. Stir until sugar is dissolved, and bring dark sauce up to a boil, about 30 seconds
5. Add prepared flank steak and toss in sauce, allowing the sauce to reduce and thicken slightly with the beef, about 30-60 seconds
6. Add ½ tsp. (2.5 ml) sesame oil and 1-2 oz. (28-56 grams) green onion tops
7. Toss beef with the sesame oil and scallion tops and cook for about 15-20 seconds longer
8. Serve

Note: P.F. Chang’s uses dehydrated, minced garlic. You should be able to find this in the spice aisle at your local grocery store. To reconstitute, cover the amount of garlic needed with water for 20-30 minutes. Then strain, pressing out the extra water. Once reconstituted, the garlic can be used immediately or kept in the fridge for up to 1 week.

• ½ tsp. (2.5 grams) Knorr or Lee Kum Kee chicken broth powder
• ¼ cup (50 grams) sugar
• ¼ cup (60 ml) water
• ¼ cup + 2 tbsp. (90 ml) Lee Kum Kee low sodium soy sauce (green bottle) or Kikkoman soy sauce
• 1 tbsp. (15 ml) Lee Kum Kee mushroom soy sauce
• 1 tbsp (19 grams) Lee Kum Kee Panda brand oyster sauce (green bottle) or Lee Kum Kee premium oyster sauce (preferably)
• 2 tbsp (30 ml) Michiu rice cooking wine (preferably) or Shaoxing cooking wine

1. Add chicken bouillon and sugar to a small pot with water.
2. Bring to a light simmer and whisk until dry ingredients are dissolved.
3. Remove from heat, add remaining ingredients, and whisk until dissolved.
4. The sauce can be stored covered in the refrigerator for up to 1 month.

Note: P.F. Chang’s currently uses Lee Kum Kee low sodium soy sauce (green bottle), Lee Kum Kee mushroom sauce, and Lee Kum Kee Panda brand oyster sauce (green bottle). In the past, they used Kikkoman soy sauce. So, it’s really up to you. I also recommend trying to track down Lee Kum Kee's premium oyster sauce because I believe it is superior to the green bottle.

12 oz. (340 grams) flank steak, sliced against the grain into roughly ⅛ inch (3.25 mm) pieces

• 1 cup (240 ml) water
• ⅓ cup (80 ml) Lee Kum Kee low sodium soy sauce (green bottle) or Kikkoman soy sauce
• ½ tsp. (2.5 grams) baking soda

Mix all ingredients and stir until the baking soda is dissolved. Set aside.

1. Place 12 oz. (340 grams) of sliced flank steak in alkaline soy marinade for at least 2 hours or up to 24 hours.
2. After brining, remove meat from the brine and pat dry with paper towels. (this step will help the velveting egg white mixture adhere to the meat better.)
3. Store in the fridge until ready to use.

Note: P.F. Chang’s brines their meat for 24 hours.

• ½ egg white
• ⅛ tsp. (.25 gram) white pepper
• 1 tbsp. (6 grams) potato starch (or corn starch), optional, but highly recommended
• ½ tsp. (3 ml) neutral oil

• 12 oz. (340 grams) brined flank steak, patted dry

1. Add meat to a bowl along with ½ egg white and ⅛ tsp. white pepper.
2. Mix until thoroughly combined. Add potato starch or corn starch, if using, and mix until all the slices of meat are covered.
3. Mix in ½ tsp. of neutral oil.
4. Refrigerate meat until ready to use.

• 12 oz. (340 grams) brined and velveted flank steak
• Neutral frying oil (vegetable, canola, peanut, etc.)

1. Heat oil to 350° F (175° C)
2. Add meat to oil, and immediately agitate so it doesn’t clump together, and cook for 1.5 to 2 minutes, or until you notice the edges are browned.
3. Remove meat to a grate or paper-lined plate and allow to drain
4. Set aside until ready to use.