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.

Szechuan Beef Ingredients

To make this recipe, you will need vegetable oil, flank steak, corn starch, onion, red and green bell peppers, dried red chilies, sichuan peppercorns, salt, black pepper, garlic, ginger, soy sauce, hoisin sauce, sesame oil, brown sugar and beef broth.

Prepare the Ingredients

Trim and cut green onions into 1/2" pieces. Coarsely chop peanuts. Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.

The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese restaurants.

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.

Something spicy or something savory. 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.

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 is the phonetic spelling which was used in the West before the romanization of Chinese (called pinyin) was adopted in the 1980s. In pinyin, it is spelt Sichuan.

What is the difference between Szechuan and Kung Pao? - Quora. Szachuan is the name of a place, which is Sichuan (四川) province in China. Kung Po (宫保) or Gongbao in Mandarin, is a style of cooking involving shallow frying of a meat dish with dry chili and nuts.

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.

What is the difference between Mongolian beef and Chinese beef? ›

Szechuan beef vs Mongolian beef, what's the difference? Szechuan beef has a sweet and spicy flavor, and Mongolian beef has a mild taste. Szechuan beef hails from the Sichuan Province in southwestern China. Its main ingredients are chili peppers, garlic, and Szechuan peppercorn.

Peanut allergies are less prevalent in many Asian countries compared to the United States.

The Spice Narrative:

While Szechuan cuisine is known for its numbing spiciness, Hunan dishes are celebrated for their pure, unbridled heat. This fiery character is attributed to the liberal use of fresh green chilies, dried red chilies, and shallots.

(Remember, the lines are the muscle fibers – cutting against the lines means you're cutting the long fibers, so they don't get tough when cooked!) This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef.

Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.

Mongolian Sauce is made from San-J's famous Tamari Soy Sauce with 100% soybeans and no wheat content, certified gluten-free by the Gluten-Free Certification Organization and verified Non-GMO by the Non-GMO Project.

Panda Express does not have any vegetarian or gluten free dishes. No MSG added except for that naturally occurring in certain ingredients.

This product has 4 ingredients with gluten and 5 ingredients that may have gluten.