A gluten-free version of the popular P.F. Chang's Mongolian Beef. (NOTE: Please check labels to verify the absence of gluten products, especially with the Corn Starch.)
- 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.
This was really easy and it was ridiculously delicious. I made a few changes in that I used NY strip steak instead of what was called for in the recipe. I trimmed the fat off from the sides and just cooked that up separately for a treat for the dogs. Also, I had to keep my sauce on the burner for 5-7 minutes instead of the 2-3 called for in the recipe, but maybe my burner was lower than it should have been. If you, or someone you know/love is eating GF then you should definitely try this recipe. It's something that we will be adding into our special dinners rotation