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Mongolian Beef and Shishito Peppers

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!

Click here for Carol’s Mongolian Beef and Shishito Peppers recipe.


  • 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.

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Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.