Gluten Free PF Chang’s Mongolian Beef

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Ingredients:

1 lb. Thin Sliced Steak(Flank or Sirloin), cut into thin strips

1/4C Soy Sauce (our version is GF: https://junecleaver21stcenturystyle.wordpress.com/2015/05/10/soy-sauce-in-a-bind/)

1/4 C Hoisin Sauce (GF Version: https://junecleaver21stcenturystyle.wordpress.com/2015/07/09/gluten-free-hoisin-style-sauce/)

1 tsp. Sriracha Sauce

1/4C Brown Sugar (dark is best, but light will work)

1/3C Beef Stock (can use broth)

2 Cloves Garlic, minced

1 tsp. Grated Ginger

1/3 C Cornstarch

2-3 Green Onion, white and green parts, sliced thin

1 tsp. Sesame Oil

1tsp. Garlic Chili Sauce

2-4 T Cooking Oil (I used Olive Oil, but any cooking oil will be fine)

Directions:

-Place sliced beef into large Ziploc bag.  Add cornstarch and shake well to ensure all pieces are well coated. In large skillet over medium high heat, heat cooking oil.  Take meat out of bag and place in colander, shake to remove excess cornstarch (too much will make finished product like paste and not glaze).  Place meat in small batches in frying pan, only cook about 1 min per side, remove and set aside.  It will finish cooking later, and you don’t want to over cook and make it tough.

-Remove pan from heat, don’t clean pan, and add all remaining ingredients, except garlic, ginger and onion.  Reduce heat to about medium, and cook sauce for about 5 minutes.  Add in garlic and ginger, cook about 2 minutes.  Add meat, stir well. Sauce will thicken as it cooks.  It may take 20 total minutes for sauce to thicken, so don’t fret if it doesn’t happen immediately.  If you want your sauce spicier, add in Red Chili Flakes when you add in the meat.

-Once sauce is thick, remove from heat, stir in onion.  Can even use more to place on top when serving.

I served mine over Rice, but also great over pasta.  Enjoy.

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