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 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.

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.

Our Mongolian Beef is made with 100% Australian beef which has been sliced and marinated. Our Mongolian sauce is made from blackstrap molasses and soy sauce which provides a mix of sweet and savoury. Served with fresh Australian vegetables, now you can have gluten free Mongolian Beef.

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.

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.

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.

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.

Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking.

Which is hotter Hunan or Szechuan? ›

A: While both types of cuisine are known for their spice, the chilis used in Hunan dishes are generally spicier than the Sichuan peppercorns used in Szechuan cooking.

Szechuan tends to be differing types of hot such as “hot and sweet” or “hot and sour.” The hotness also has a different tingly sensation due to the Szechuan peppercorn used. Mongolian tends to be mild and rarely uses spices. It is also has a lot more actual sauce typically than Szechuan.

Use of ingredients: Both styles use a lot of similar ingredients such as tofu, vegetables, and meats. However, Szechuan cuisine uses more peppercorns, chili oil, and Szechuan peppercorns, while Hunan cuisine uses more garlic, shallots, and fresh chili peppers.

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.

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.