The other day I had a craving for P.F. Chang’s gluten free Mongolian Beef. I couldn’t just go there and have some, so I made do with what I could. There was plenty of beef on the store shelves. No green onions but there were shishito peppers. So, I grabbed a bottle of San-J Gluten Free Mongolian Sauce (in case you didn’t know – it’s the exact sauce P.F. Chang’s uses), the beef and the peppers, and whipped up this dish. You know what? It was delicious!
- 2 pounds flank or sirloin steak
- ¼ cup cornstarch
- 5 tablespoons vegetable oil , divided
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1Thinly slice the steak and cut into pieces about 2-3 inches long. Place the steak in a bowl, add the cornstarch, and toss to coat well.
2Heat 3 tablespoons of oil in a large skillet over high heat until it starts to shimmer. Add half the beef in an even layer. Let cook for a minute, undisturbed. Stir and cook for another 2 minutes or until the meat is browned. Remove to a plate and repeat with the rest of the steak. Remove that steak to the plate.