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Name: PF Chang's Gluten-Free Mongolian Beef
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 teaspoons Vegetable Oil; 1/2 cup Gluten-Free Soy Sauce; 1/2 teaspoon Minced Ginger; 1 tablespoon Garlic minced; 1/2 cup Water; 3/4 cup Dark Brown Sugar; 1 cup Vegetable Oil; 1 pound Flank Steak; 1/4 cup Cornstarch; 2 Green Onions

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INGREDIENTS

2 teaspoons Vegetable Oil
1/2 cup Gluten-Free Soy Sauce
1/2 teaspoon Minced Ginger
1 tablespoon Garlic ; minced
1/2 cup Water
3/4 cup Dark Brown Sugar
1 cup Vegetable Oil
1 pound Flank Steak
1/4 cup Cornstarch
2 Green Onions

Servings

INSTRUCTIONS

1. Make the sauce by heating the oil over low heat. Add all other sauce ingredients and raise heat to medium. Boil for 2-3 minutes.

2. Slice the flank steak against the grain into ¼ inch thick bite sized pieces.

3. Dip the pieces into cornstarch to apply a thin dusting on both sides of each piece of beef. Let beef sit for about 10 minutes in so that the cornstarch sticks.

4. Heat one cup of oil in a wok or skillet. Cook beef for only about 2 minutes. Stir it around so it cooks evenly, but it will be cooked more later. Remove with a large slotted spoon and drain on paper towels.

5. Pour the oil out and put the meat back in and simmer for 1 minute. Add the sauce, cook for about a minute and add the green onions. Remove with slotted spoon and put on serving dish, leaving behind extra sauce.

NOTES

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PF Chang's Gluten-Free Mongolian Beef

2 teaspoons Vegetable Oil
1/2 cup Gluten-Free Soy Sauce
1/2 teaspoon Minced Ginger
1 tablespoon Garlic minced
1/2 cup Water
3/4 cup Dark Brown Sugar
1 cup Vegetable Oil
1 pound Flank Steak
1/4 cup Cornstarch
2 Green Onions

1.  Make the sauce by heating the oil over low heat. Add all other sauce ingredients and raise heat to medium. Boil for 2-3 minutes.
2.  Slice the flank steak against the grain into ¼ inch thick bite sized pieces.
3.  Dip the pieces into cornstarch to apply a thin dusting on both sides of each piece of beef. Let beef sit for about 10 minutes in so that the cornstarch sticks.
4.  Heat one cup of oil in a wok or skillet. Cook beef for only about 2 minutes. Stir it around so it cooks evenly, but it will be cooked more later. Remove with a large slotted spoon and drain on paper towels.
5.  Pour the oil out and put the meat back in and simmer for 1 minute. Add the sauce, cook for about a minute and add the green onions. Remove with slotted spoon and put on serving dish, leaving behind extra sauce.

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Nutrition

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Serving Size: 1 Serving (365g)
Recipe Makes: 4 Servings

Calories: 494
Calories from Fat: 132 (27%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.2g
Cholesterol 315.1mg		97 %
Sodium 8507.3mg		293 %
Potassium 918.5mg		24 %
Total Carbohydrate 52.2g		15 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 51.4g
Protein 38.5g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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