There are all kinds of sites with copycat recipes. These sites are a boon when looking to replicate similar seasonings for your old favorites that you now must make gluten and dairy free. Of course, PF Chang’s has so must that is already gluten free (LOVE!), but we don’t go out that often and I do like to make things at home. I can reduce the sweetener and add more veggies, because that is how I like my dinner. Anyhoo, this is a recipe inspired by a of a bunch of different copycat recipes, but with lots of veggies, less sugar, and no water in the sauce. Really, water adds no flavor and I do like lots of flavor. Left overs are wonderful for lunch the next day or to have stashed in the freezer for a quick meal on another date.
Gluten Free PF Chang's Mongolian Beef Copycat Recipe
- 1 1/4 pounds beef thinly sliced
- 3 tablespoons corn starch or tapioca starch
- 2 to 3 tablespoons oli divided
- 5 cups broccoli floretes sliced bok choy, pea pods, or combination
- 1/2 cup gluten free beef stock or broth
- 1/3 cup gluten free soy sauce edit: use reduced sodium, if available
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon peeled and finely minced fresh ginger
- 4 green onions thinly sliced, plus more for garnish
- In a bowl, toss beef with corn starch using a fork. Set aside.
- Heat one tablespoon oil in skillet over medium-high heat. Add broccoli or other veggies and stir fry until crisp-tender. Set broccoli aside in a bowl.
- Add another tablespoon oil to skillet. Over medium-high heat and working in batches, stir fry beef until browned and cooked through. Remove cooked beef to bowl with broccoli. Continue to cook remaining beef, using remaining oil if needed, until all beef is cooked through and removed from pan.
- In the same skillet beef was cooked in add beef stock, soy sauce, brown sugar, garlic, and ginger. Heat, scraping up brown bits from pan. Bring to boiling, allowing to boil 2-3 minutes until slightly thickened.
- Add beef, broccoli and green onions, stirring until everything is coated with the sauce and heated through.
- Serve over rice, quinoa, "riced" cauliflower, over baked sweet potatoes or on a bed of greens.