PF Chang’s Mongolian Beef

PF Chang's Mongolian Beef
PF Chang’s Mongolian Beef

I associate this Delicious PF Chang’s Mongolian Beef recipe with dining out and sharing with good friends. It’s basically a replica of PF Changs and Joey Tomato’s Ginger Beef dish.  It’s easy to make and tastes wonderful. Best of all, it’s gluten free when made with gluten free soy sauce! Serve with brown or white rice.  Reserve the extra sauce for a marinade as it’s excellent on chicken or salmon.

  • 1 Beef Flank Steak for Stir Fry (sliced thinly against the grain into approx 1 inch pieces)
  • 1/2 cup corn starch/flour
  • Sunflower or Canola Oil (1/4 cup or so for frying)
  • 2 Tablespoons Sunflower or Canola Oil
  • 1/2 cup gluten free soy sauce (is using a stronger soy sauce like extra strength Tamari, use 1/3 cup Tamari diluted with water to measure 1/2 cup in total).
  • 1/2 water
  • 3/4 cup brown sugar
  • 1 1/2 TBSP finely chopped garlic
  • 1 1/2 TBSP finely chopped ginger
  • 1 TBSP chili flakes (more or less depending on the amount of heat you desire)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup thinly sliced carrots (julilenne) *optional

To prepare meat, thinly slice the steak along the grain into uniform pieces about 1 – 2 inches long. Cover each piece in cornstarch and set aside.

Working in small batches, fry beef in oil until cooked through and crispy. Don’t worry about over cooking as the meat will remain tender. If need be, clean the pan periodically by removing any excess cornflour with a paper towel. Add a bit more fresh oil and continue frying your beef until done.

Remove from pan, drain off any excess oil and set aside.

Clean the pan and add 2 Tablespoons of vegetable oil.  Bring to medium heat and add ginger, garlic and chili flakes and cook for about one minute (until soft, not burnt!). Finally, add gluten free soy sauce, water and brown sugar and cook for a minute or so.

Once sugar is dissolved, add beef and cook for another couple minutes until sauce starts to thicken.

Add carrot and onion, putting aside enough for garnish. Cook for one more minute until thick and remove from heat.

With a slotted spoon, place beef onto rice, reserving a majority of the liquid in the pan.  The sauce is meant to coat the beef, and not really intended to be used in the dish.

Serve on top a bed of egg noodles or fragrant basmati rice and garnish with remaining carrots and green onion.