A gluten free Mongolian Beef recipe that tastes just like PF Chang’s. Now you can have gluten free Asian food take-out at home!
I might have just won “The Best Meal Award” from my hubby for this creation. Seriously… I think he told me how much he liked it 10 times within a 30 minute time frame!! And trust me, he is no stranger to good food. After all, spouses of food bloggers get to taste an array of tasty foods on a weekly basis.
Not eating gluten for over 3 1/2 years has left me missing so many yummy take-out dishes. Fortunately, gluten free soy sauce is readily available and makes cooking “take-out” dishes at home a breeze. This steak turns out oh so tender without having to pound out the meat. It is ready in under 30 minutes and makes a wonderful weeknight meal. Cohl will be happy to know I already have another flank steak in the freezer in preparation for my next frantic “OMG!! What am I going to cook for dinner?!” weeknight episode. If you like this dish, be sure to check out the Chicken Fried Rice recipe I just posted, too.
And oh ya!! I’ll be backpacking in Big Sur this weekend so I can’t wait to share stories and pictures. Hope you enjoy and have a wonderful weekend 🙂
Copycat Mongolian Beef
A gluten free Mongolian Beef recipe that tastes just like PF Chang's. Now you can have gluten free Asian food take-out at home!
For the Sauce:
- 1 t. sesame oil
- 1 t. olive oil
- 1 t. ginger fresh, grated
- 2 garlic cloves minced
- ½ c. soy sauce
- ½ c. water
- 2/3 c. brown sugar packed
For the Beef:
- ¼ c. cornstarch
- 1 lb. flank steak cut into strips ¼ inch thick (against the grain)
- ½ c. olive oil divided
- 3 green onions cut into 1-inch pieces
In a large ziptop bag place cut flank steak and cornstarch. Shake the bag to distribute cornstarch evenly and set aside for at least 10 minutes before cooking.
For the Sauce:
In a medium skillet place sesame oil, 1 t. olive oil, ginger and garlic. Saute over medium heat for 2 minutes, stirring constantly.
Add soy sauce, water and brown sugar and continue cooking over medium heat for 3-5 minutes, stirring occasionally, until sauce thickens up. Remove sauce from heat and set aside.
For the Beef:
In another large skillet or wok drizzle ¼ c. olive oil and place half of the coated steak strips into the oil. Cook over medium heat for 3-5 minutes, flipping steak halfway through.
Remove steak from pan once cooked and place on a paper towel-lined plate to remove the excess oil.
Repeat the above 2 steps with the remainder of the steak and olive oil.
Scrape the bottom of the wok or skillet used to make the steak and drain the extra oil. Place steak and sauce back into this pan and toss over medium heat for 5 minutes. Add green onions during the last 30 seconds of cooking.
Serve over steamed rice and enjoy!
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