P F Chang's Beef a La Sichuan Recipe (Szechuan Beef, Gluten Free) (2024)

FAQs

Is PF Chang's Mongolian beef gluten free? ›

Yes. Mongolian Beef can be prepared gluten-free upon request. When dining in, please alert your server of any allergies before placing your order.

This Szechuan beef recipe starts with thinly sliced flank steak that is coated in cornstarch and seasonings, then pan fried in a large skillet or wok until crispy. Remove the steak slices from the pan, then add in veggies, dried red chilies and Sichuan peppercorns.

Mongolian Beef can be described as having a savory soy-based sauce with scallions as its main aromatic. Szechuan Beef has a similar soy sauce-based profile but with the addition of a spicy element, such as fresh or dried chilis and/or Sichuan peppercorns for a numbing sensation.

Szechuan beef is a stir-fry dish that also takes the occasional form of a deluxe rice bowl. The meat is first cut into thin strips and marinated. A chef then fries it alongside ingredients such as broccoli, peanuts, onions, and water chestnuts to enhance its flavour.

Chang's have menu items for those with Celiac Disease or an intolerance to gluten? Yes. Gluten-free menu items can be found on our Menu page under the Nutritionals section.

Mongolian beef is easy to convert to gluten free by using gluten-free soy sauce and gluten-free hoisen sauce. If you don't need gluten-free then you can use the regular versions. This Mongolian beef recipe is much simpler than you might think.

Those who prefer a more intense heat may enjoy Hunan dishes more while those who look for a unique type of spice may look to Szechuan dishes instead.

Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997.

After the 16^th century when most Chinese cuisines had abandoned the Sichuan pepper as a common spice, the people in Sichuan kept using it in cooking to produce a unique tingling flavor which, along with the hotness generated by the newly introduced hot peppers, produced the distinct taste of today's Sichuan cuisine— ...

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

What is the best beef for Chinese food? ›

Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Flank steak is flavorful, relatively reasonably priced, and readily available.

Szechuan's flavor is known more for it's sweet and spicey taste rather it being just hot. Hunan cuisin (also known as Xiang) originated in the Xiang River region and the Western Hunan Province. This style also has a "hot tongue numbing" seasoning known as 'mala'.

Szechuan beef contains 228 calories per 217 g serving. This serving contains 12 g of fat, 15 g of protein and 16 g of carbohydrate. The latter is 5.2 g sugar and 3.3 g of dietary fiber, the rest is complex carbohydrate. Szechuan beef contains 2.1 g of saturated fat and 30 mg of cholesterol per serving.

Many Chinese restaurants cook with various nuts and may use peanut butter to seal egg rolls. Woks are typically not washed between orders, so even a nut-free dish carries a risk of cross-contamination if prepared in the same cookware.

All of Chang's sauces are gluten free and many of our noodle varieties are gluten free also.

This product has 1 ingredient with gluten and 2 ingredients that may have gluten.