Copycat P.F. Chang’s Gluten Free Mongolian Beef
No need to go to or take out from P.F. Chang’s when you can make their Mongolian Beef Dish at home! Copycat P.F Chang’s Gluten Free Mongolian Beef has extra crispy steak (thanks to the corn starch) that’s cooked to perfection and then is coated in a lip-smacking sweet and savory sauce. I doubt there will be leftovers…we polished off the whole plate!
Jump to RecipeOrganize and Prep Ingredients
Organize all of the ingredients: thinly sliced flank steak, scallions, cornstarch, gluten free soy sauce, dark brown sugar, water, fresh ginger, garlic, and pepper flakes.
Steak and Sauce Prep
Place sliced flank steak and cornstarch in a large bowl. Using tongs, mix the beef and coat evenly. In a medium-sized bowl combine soy sauce, brown sugar, water, ginger, and garlic.
Cooking the Steak
Heat a large skillet (I used a non-stick pan) to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a 2 minutes until the edges just start to brown, 4-5 minutes total for each batch. Cook the steak in batches to avoid overcrowding the pan which can lead to steaming instead of browning and crisping. Place cooked steak on a large plate and tent with foil to keep the steak warm. Once all of the steak is cooked, set it aside and make the sauce.
Cooking the Sauce
Add sauce to the pan and bring to a simmer. Add the steak back to the pan and allow the sauce to thicken for 2-3 minutes. Optional: Once steak and sauce have been cooked and been removed from the pan, add the bottom white parts of the scallions into the pan and cook for a minute until starting to wilt.
Copycat P.F. Chang’s Gluten Free Mongolian Beef
Transfer steak to a serving platter and sprinkle scallion greens and red pepper flakes over the beef and, if using the scallion whites, place them on top too. Serve with rice.
Copycat P.F. Chang’s Gluten Free Mongolian Beef
Ingredients
- 1 1/2 pounds flank steak or flat iron steak sliced thin against the grain
- 1/4 cup cornstarch potato starch can also be used
- 3 tablespoons vegetable oil
- 1/2 cup gluten free soy sauce I use San-J
- 1/2 cup dark brown sugar
- 1/4 cup cold water
- 1 teaspoon ginger fresh, peeled and minced or 1 cube of Trader Joe’s frozen minced ginger, defrosted
- 3 cloves garlic cloves minced
- pinch of red pepper flakes
- 2 scallions dark green parts thinly sliced and white parts cut into 2-3 inch pieces (if desired)
Instructions
- Place sliced flank steak and cornstarch in a large bowl. Using tongs, mix the beef and coat evenly.
- Heat a large skillet (I used a non-stick pan) to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a 2 minutes until the edges just start to brown, 4-5 minutes total for each batch. Cook the steak in batches to avoid overcrowding the pan which can lead to steaming instead of browning and crisping. Place cooked steak on a large plate and tent with foil to keep the steak warm. Once all of the steak is cooked, set it aside and make the sauce.
- In a medium sized bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add sauce to the pan and bring to a simmer. Add the steak back to the pan and allow the sauce to thicken for 2-3 minutes.
- Optional: Once steak and sauce have been cooked and removed from the pan, add the bottom white parts of the scallions into the pan and cook for a minute until starting to wilt.
- Transfer steak to a serving platter and sprinkle scallion greens and red pepper flakes over the beef and, if using the scallion whites, place them on top too. Serve with rice.
Notes
Recipe from The Recipe Critic and slightly modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Korean-Style Steak Lettuce Wraps, Gluten Free Teriyaki Skirt Steak, and Gluten Free Drunken Noodles with Chicken.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
