10 minutes so the cornstarch sticks.
4. As the beef sits, heat up 1 cup of oil in a wok or large skillet over medium heat until it's
nice and hot, but not smoking (about 2 minutes).
5. Add the beef to the oil and sauté for 2 minutes, or until the beef just begins to darken on the
edges. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a
large slotted spoon or a spider to take the meat out and put onto paper towels. Pour the oil
out of the wok or skillet.
6. Put the pan back over the heat, place the meat back into it and simmer for 1 minute.
7. Add the sauce and, stirring, cook for 1 minute.
8. Add the onions and cook for 1 minute. Remove the beef and onions with tongs or a slotted
spoon to a serving plate.P.F. Chang's Singapore Street Noodles
This is a delicious noodle dish with chicken and shrimp and the trademark curry flavor.INGREDIENTS | SERVES 4
Singapore Sauce
2 tablespoons white vinegar
¼ cup curry powder
¼ cup soy sauce
1 cup vegetarian oyster sauce
¼ cup Sriricha chili sauce
¼ cup ketchup
Remaining Ingredients
2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
½ pound medium-size shrimp
8 ounces julienned chicken
1 tablespoon chopped garlic
1 cup julienned cabbage