Prep 10 mins
Cook 20 mins
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.
Hello, I work at Chang's and we don't starch the beef slices for mongo beef and we finish the sauce with plain white sugar to caramelize the sauce before adding the beef. Our sauce is a bit different, but your ingredients look good if not a bit incomplete. Cornstarch protects the protein from the hot oil and allows the sauce to adhere, but you lose the crispy edges and the caramelization of the sauce makes the cornstarch unnecessary.
Tried this dish last night busing shin of beef and slow cooking for 3 hours. The soy sauce amount brings far too much salt to the dish and next time I will just add a couple of tablespoons I as added chilli for heat and cashew nuts for crunch
Just made this and it's delicious. The meat looks weird when it first comes off but see it through. It turns out great! We are eating it over linguini with steamed broccoli. YUM.