Gf Ginger Mongolian Beef Pf Changs
This is my offset twelvemonth missing Jewish Christmas.
You lot know, the vacation when those of us without a Christmas tree drown our bitterness in scallion pancakes, Mongolian beefiness, and whatever other delicacies the local PF Chang'southward is dishing up.
Just kidding, PF Chang's is definitely not open on Christmas. But the noodle shop down the street with the slightly torn red awning and no corporate benefits, definitely is!
On Jewish Christmas, we might not have tinsel and presents. We might not be kissing under the mistletoe. But at least we volition be eating greasy fried rice instead of a greasy ass goose.
Up until Charlie and I started dating, I ordinarily traveled over Christmas, which meant that I had the pleasure of celebrating Jewish Christmas in other cities. There was a particularly memorable meal in Seattle's Chinatown, which included king crab legs in a black edible bean sauce. There was an as memorable, but fashion less delicious meal in Budapest, where apparently, there is no Chinatown or PF Changs, just Pizza Hut.
These two incidents were both obviously pre-gluten-free life. The last 7 years, Jewish Christmas hasn't been quite the same. Usually, I resort to making something myself similar this Peking chicken, stir-fried green beans, sesame chicken, or spaghetti squash grub mein.
For the first time in the 6 vacation seasons we've been dating, I'll be going to Charlie'due south house for a real bargain Christmas. So I thought I would at least get Jewish Christmas out of my system here with this good for you Mongolian beef recipe and copycat PF Chang's sauce.
PF Chang'south is really 1 of the more than gluten-free friendly Chinese establishments out there, which is one of the perks of a corporate ownership, even if it ways the company takes off December 25th like everyone else. Then I've weirdly eaten there on a handful of non-Christmas occasions that I've been on the route. To make my version of their Mongolian beef sauce both gluten-free and grain-complimentary, I utilize tamari and arrowroot starch as a thickener.
As for the meat, you can use a few different cuts of beef for this. Flank steak or skirt steak work well. I used a flat iron steak from my Butcher Box subscription. And you could also easily exercise boneless short ribs similar you would in a bulgogi recipe.
Even if you're non jubilant Jewish Christmas, this good for you Mongolian beef recipe with broccoli makes for a delicious break from the usual rich, holiday fare. Serve it alongside brown rice or over gluten-costless ramen for a complete takeout fake out dinner.
With health and hedonism,
Phoebe
Good for you Mongolian Beefiness with Gluten-Complimentary PF Chang'south Sauce
This piece of cake Mongolian beefiness recipe uses gluten-free tamari, arrowroot starch for thickening and plenty of fresh ginger to create a re-create cat of PF Chang's classic sauce that is both healthy and delicious. For a paleo version, simply swap the tamari for coconut aminos.
- 1/2 loving cup gluten-free tamari
- 1/4 cup beef or chicken stock or water
- ii tablespoons minced fresh ginger
- 2 garlic cloves minced
- one/iv teaspoon red pepper flakes
- 1/4 cup maple syrup
- 3 tablespoons arrowroot starch divided
- Ocean salt
- 2 pounds flank steak thinly sliced against the grain
- 1/4 cup coconut oil divided
- 1 head broccoli about 1 pound, cut into pocket-size florets
- ane bunch scallions white and green parts separated, thinly sliced on the bias
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In a small mixing bowl, combine the tamari, stock or h2o, ginger, garlic, red pepper flakes, maple syrup and i tablespoon arrowroot starch.
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In a separate mixing basin, season the sliced steak with common salt and toss with the remaining arrowroot starch until lightly coated.
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Place a large heavy-bottomed skillet or wok over a loftier flame. Add 2 tablespoons of coconut oil. When hot, add the steak in an even layer (you lot may have to do this in batches) and cook until nicely browned on both sides, virtually 2 minutes. Remove to a plate.
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Add the remaining kokosnoot oil and broccoli and sauté until vibrant light-green and tender, 3 minutes. Remove to the plate with the steak.
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Cascade the tamari mixture into the pan and scrape upwardly any brown bits that may have formed. Simmer gently over medium-low heat until reduced slightly, virtually 3 minutes. Return the steak and broccoli to the pan and toss to coat. Garnish with the scallions and serve immediately over brown rice.
To make depression FODMAP: employ simply the green parts of the scallions, omit the garlic.
To brand this paleo: swap kokosnoot aminos for the tamari.
If you make this, tag @phoebelapine and #feedmephoebe - I'd beloved to see it!
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Source: https://feedmephoebe.com/healthy-mongolian-beef-recipe/
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