PF Chang's Ginger Beef Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, and potato starch is often cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically less expensive.

Cut off any excess fat and silver skin from the flank or skirt steak.

Slice the steak into thin pieces along the grain, aiming for about 2-inch strips.

Dredge each piece of meat in a half cup of cornstarch or corn flour until completely coated.

Lay the coated beef pieces on a cookie rack.

Heat a wok or frying pan and add a few tablespoons of canola or vegetable oil until hot and smoking.

Add the beef pieces in batches (4-5 at a time) to the hot oil and cook for 3-5 minutes until crispy and golden brown.

Remove the cooked beef and place it on paper towels to absorb excess oil.

If there are crumbs in the pan, wipe it out with a paper towel, add more oil, and repeat with the next batch of beef.

Prepare the sauce by heating 2 tablespoons of vegetable oil in the same pan over medium heat.

Add 1.5 tablespoons of chopped ginger, 1.5 tablespoons of chopped garlic, and about a tablespoon of chili peppers to the pan and cook until soft.

Add 3/4 cup of brown sugar and 1/3 to 1/2 cup of gluten-free soy sauce (adjust based on strength) along with 1/2 cup of water to the pan.

Mix until the brown sugar is dissolved, about a minute.

Add the pre-cooked beef to the sauce and cook for another 2-3 minutes until the sauce thickens and glazes the beef.

Optionally, add thinly sliced carrots and chopped green onions, cooking for another minute before removing from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens