A ten minute PF Changs Gluten Free Mongolian Beef copycat recipe you can make at home!
What is Mongolian Beef?
Mongolian Beef is a staple in American Chinese restaurants, it may vary slightly from region to region but the basic recipe seems to be very similar.
In some restaurants the beef is sliced very thin and cooked in a super hot wok to get the edges a little bit charred and caramelized, but in other areas it’s served cooked in the sauce so it doesn’t have the crispy caramelised edges.
I’ve gone for the more ‘saucy’ option as it can be hard to get a pan at home to be as hot as a restaurant wok, especially if you are not cooking on a gas stove.
The sauce usually contains a soy sauce and brown sugar combination with a little garlic and ginger for added flavor, it’s not particularly spicy so my kids love it.
How to Make Gluten Free Mongolian Beef
I used thin cut eye of round beef cut into strips, but you can choose from a variety of cuts including rib eye, top round, sirloin and flank steak for this recipe.
You should also find packages of pre-cut beef labeled for stir fry in the meat case in the grocery store, but the quality can vary sometimes depending on what cut they’ve used, so just be careful if you go that route as it may end up chewy when cooked.
To start, you need to cut the beef into thin strips and place in a bowl or ziplock bag and mix it together with the cornstarch until each piece is well coated.
Then, finely chop the garlic and grate your ginger and prepare the green onions by cutting them at an angle. Set a small handful of the onions aside to garnish the dish at the end. In a bowl mix together the soy sauce, sugar and water.
Now you need to heat a couple of tablespoons of oil in a wok or large skillet on a medium heat.When it’s hot add in the garlic and ginger and stir for a couple of seconds then immediately add in soy sauce mixture, then add the beef.
Give it a quick stir and then add in the green onions and stir continuously for 5-10 minutes until the beef is cooked and the sauce has thickened. If you find it is too thick then add in a little more water and stir well until it thins out a bit.
We love to serve this over rice, but noodles would work too.
This post may contain Amazon affiliate links
Gluten Free Mongolian Beef - PF Chang's Copycat Recipe
Cut your beef into thin strips and in a bowl (or ziplock bag) stir it together with the cornstarch until it is well coated.
Finely chop the garlic and grate your ginger, then prepare the green onions by cutting them at an angle. Set a small handful of the onions aside to garnish the dish later.
In a bowl mix together the gluten free soy sauce, sugar and water.
Heat a couple of tablespoons of oil in a wok or large skillet on a medium heat.
When it's hot add in the garlic and ginger and stir for a couple of seconds then immediately add in soy sauce mix, then the beef.
Give it a quick stir around and then add in the green onions (minus some for garnish)
Stir continuously for 5-10 minutes until the beef is cooked and the sauce has thickened. If you find it is too thick then add in a little more water and stir well until it thins out a bit.
Serve immediately over rice, garnish with salad onions and sesame seeds if desired.
I chose beef in the grocery store that was thin cut eye of round and labeled for stir frying, it worked well. There are many cuts you could use, just ask in your grocery store if you are not sure as there are many options that would work well.