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P.F. Chang’s Mongolian Beef – Lightened Up (Gluten Free)

11 Oct

Ingredients

  • PAM
  • 1 tsp ginger, minced
  • 1 tbsp garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • Vegetable oil
  • 1 lb petite sirloin
  • 1/4 – 1/2 cup cornstarch
  • 4 green onions, chopped

1. PAM a medium saucepan and place over medium heat. Add the ginger and garlic and cook until they begin to brown. Stir in the water, soy sauce, and brown sugar. Raise heat to boil for 5 minutes, then lower heat to simmer.

2. Slice the petite sirloin into 1/4 inch thick slices. Cut each slice in half to create bite size pieces. Pour the corn starch into a shallow bowl or plate. Dip the steak into the cornstarch to apply a thin coat. Shake off any excess. Let the steak sit for 5 minutes to allow the cornstarch to stick.

3. Pour a small amount of oil into a large skillet – just enough to cover the entire surface of the skillet but not enough to pool. You don’t want to submerge the steak in the oil. As an alternative, you can PAM the skillet, but you will have to re-PAM the skillet each time you add fresh steak to the skillet. Add about half of the steak to the pan – do not allow the steak to overlap – and cook over medium-high heat. You’ll have to cook in 2-3 waves. Flip the steak over when the bottom has browned, about 3-5 minutes. Cook another 3-5 minutes then remove the steak to a plate lined with paper towels. Repeat until the remaining steak is cooked. Note: You do not have to completely cook the steak, you’re about to put the steak back into the pan.

4. Pour off any remaining oil from the skillet. Place the skillet back over medium-high heat. Pour all of the steak back into the skillet. Cook for 3-5 minutes, stirring occasionally.

5. Remove the sauce from heat and pour over the steak. Stir to coat each piece of steak evenly in sauce. Cook for 2-3 minutes.

6. Remove from heat and sprinkle with green onions.

P.F. Chang’s Mongolian Beef

P.F. Chang’s Mongolian Beef  Raw

P.F. Chang’s Mongolian Beef  without Sauce

P.F. Chang’s Mongolian Beef  with Sauce

I served this dish over steamed white rice with Bird’s Eye Steamfresh Asian Medley. I also made Pork Dumpling Soup to accompany this meal – the recipe for which will soon be posted..

Based off of the recipe found on Food.com

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2 Comments

Posted by on October 11, 2013 in Asian, Beef, Gluten Free

 

Tags: , , , , , , , , , , , , , ,

2 responses to “P.F. Chang’s Mongolian Beef – Lightened Up (Gluten Free)

  1. Anonymous

    February 17, 2017 at 11:47 PM

    It came out perfect…Thank You…I put mine on a bed of hokkien noodles.

     

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