Are you gluten-free, but still want to enjoy some of the sinfully delicious recipes you were used to, such as P.F Chang’s Mongolian Beef? Well now you can! Here’s a recipe for PF Chang’s Mongolian Beef (one of my hubby’s faves) as prepared gluten free.
Note the nutritional content on the recipe below and keep in mind this is a splurge/indulgence 🙂
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger , minced
- 1 tablespoon garlic , chopped
- 1/2 cup tamari soy sauce (aka gluten-free soy sauce. DO NOT use regular soy sauce)
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil , for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch (verify it has no wheat or wheat flour)
- 2 large green onions
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat.
- Slice the flank steak against the grain into 1/4" thick bite-size slices.
- Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- You don't need a thorough cooking here since the beef is going to go back on the heat later.
- Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
Amount Per Serving % Daily Value Calories 848.2 Calories from Fat 211 24% Total Fat 23.4 g 36% Saturated Fat 8.4 g 42% Cholesterol 154.2 mg 51% Sodium 4255.9 mg 177% Total Carbohydrate 103.1 g 34% Dietary Fiber 1.5 g 6% Sugars 81.9 g 327% Protein 56.7 g 113
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