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This easy grilled flank steak infused with kung pao sauce and served with amazing cauliflower fried rice will become your family’s favorite.
The humidity that lingers around these past few days reminds me to make sure that I made the best of Summer and the grill outside. We have put our grill to good use this Summer though. We have been grilling lots of meat and veggies and the oven is in the hibernating mode I suppose because we seriously do not need an extra heat inside the house at this point.
One of the recipes that I’ve made often this Summer is grilled steak. We love a good steak (who doesn’t really!). NEW P.F. Chang’s® Home Menu Kung Pao Sauce was what I used to grill this kung pao steak. It is savory, sweet, and have that extra heat and couldn’t be more perfect on the steak. It is truly grilling made simple because I don’t have to spend extra time to prepare the sauce.
Cauliflower fried rice pairs so well with the kung pao steak too, believe me on this one!
The family sure did not miss the rice. They enjoy the kung pao steak and cauliflower fried rice combo so much.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 1/2 lbs flank steak
- 3 Tbsp P.F. Chang’s® Kung Pao Sauce and more for serving
Cauliflower Fried Rice:
- 1 head cauliflower
- 1 Tbsp cooking oil
- 3 cloves garlic - peeled and finely chopped
- 1 large bell peppers - seeded and diced
- 1 carrot - shredded or diced
- 1 cup green peas (thawed if frozen)
- 2 large eggs
- Salt to taste
- 1 stalk green onions - thinly sliced
- Small bunch of fresh cilantro leaves
- Marinade the flank steak with P.F. Chang’s® Kung Pao Sauce for 30 minutes
- Meanwhile, wash the cauliflower in water and then pat dry. Use a small sharp knife to cut out the florets. Use a food processor to chop it up into small grains or rice consistency. It is important to do this in small batches so you won't end up process the cauliflower into a paste. We want the grain consistency
- Preheat a large skillet with cooking oil. When the oil is hot, add the garlic and stir fry for 5 seconds, add bell peppers and stir-fry until the peppers are soft and slightly char. Add carrots and green peas and stir-fry for another minute. Push everything to the side and sort of make a well in the middle. Crack in two eggs and break the yolk a little bit and then let them cook for about 1 minute before starting to scramble the eggs around and mix with all the veggies. Add the cauliflower rice and stir to mix everything and cook for another 5 minutes. Season with some salt to your taste. Remove from the heat. Sprinkle in the green onions and garnish with cilantro leaves. Keep warm while grilling the steak
- Remove the steak from refrigerator 15 minutes before grilling. Preheat your grill on high. Place the steak on the grill on direct heat and let them grill for about 4 minutes on each side to get the medium rare and longer if you want it to be more done. Cover the grill. Flip to the other side and cook for another 4 minutes. If it gets too dark too quickly, you may want to lower the heat a little bit
- Remove from the grill and let them rest for 10 minutes before slicing the steak
- Slice the steak to about 1/2-inch thickness. Served with cauliflower rice and P.F. Chang’s® Kung Pao Sauce on the side or drizzle some on top of the steak. Serve immediately
P.F. Chang’s® Home Menu Sauces are only available exclusively at Walmart. They come in 3 flavors: Teriyaki, Sesame, and Kung Pao. I have all three of them actually. They are located at the Asian section of the Condiment aisle at Walmart.
You know when I see my family devour the kung pao steak and cauliflower fried rice, it just put a big smile on my face. Now, what are you going to make with P.F. Chang’s® Home Menu Sauces?