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.

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.

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

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.

Szechuan Beef vs Mongolian 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.

Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997.

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.

Many Chinese restaurants cook with various nuts and may use peanut butter to seal egg rolls. Woks are typically not washed between orders, so even a nut-free dish carries a risk of cross-contamination if prepared in the same cookware.

Does Sichuan have nuts? ›

Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts. Since the 16th century, the list of major crops in Sichuan has even been lengthened by New World newcomers.

Q2: Is Hunan healthier than Szechuan? A: This depends greatly on the dish and cooking methods used. Both cuisines are high in salt, fats, and calories when eating out. Hunan food tends to have more veggies.

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.

Szechuan – cilantro-based, slightly sweet, and spicy. Chili – made with soya, ginger and garlic. Manchurian – soya-based with ginger, garlic and prominent coriander flavour. Spicy Garlic – lots of crushed garlic, and despite its moniker, the least spicy of all sauces.

The science behind using baking soda to marinate Mongolian Beef: The alkalinity of baking soda raises the pH of the meat, causing the proteins to move further apart, and that makes it more tender and easier for us to chew or bite into.

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.

Yes. Chang's Chicken Lettuce Wraps can be ordered gluten-free upon request. When dining in, please alert your server of any allergies before placing your order. Visit our Gluten-Free Menu page to view all gluten-free items.

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