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.

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.

This Szechuan Beef is more tender than crispy because it is sautéed verses fried. To fry your Szechuan Beef: Toss beef in an additional 2 tablespoons cornstarch right before cooking. Fill the bottom of a heavy bottom pan completely with vegetable oil or other high smoking point oil.

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.

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

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. In Chinese, 四川 四 (si - meaning four) and 川 (chuan - meaning river).

Szechuan food is spicier, using an array of chiles — most famously tongue-numbing Szechuan peppers and spicy chile bean paste. Because the region is warm and humid, there's an emphasis on preservation techniques like tea-smoking, salting, and pickling.

The answer comes down to unique preferences. Those who prefer a more intense heat may enjoy Hunan dishes more while those who look for a unique type of spice may look to Szechuan dishes instead.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

What is the best beef for Chinese food? ›

Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Flank steak is flavorful, relatively reasonably priced, and readily available.

If you prefer a more intense and straightforward spiciness, the chili-driven Hunan dishes are for you. Szechuan peppercorn does have some spice, but it's milder and has the unique component of its numbing and tingling effects. Another distinguishing factor is the complimentary flavors.

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.

ˈsēch-ˈwän. or Szechwan. ˈsech-ˌwän. ˈsesh- : of, relating to, or being a style of Chinese cooking that is spicy, oily, and especially peppery.

(ˈsɪtʃwɑːn ), Szechuan or Szechwan. noun. a province of SW China: the most populous administrative division in the country, esp in the central Red Basin, where it is crossed by three main tributaries of the Yangtze.

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.

All of Chang's sauces are gluten free and many of our noodle varieties are gluten free also.

Anything made with Rice or Rice Noodles are both gluten and dairy free. Anything made with Chow fun (wide noodles) and Mei fun (thin noodles) both work.