P F Chang's Beef a La Sichuan Recipe (Szechuan Beef, Gluten Free) (2024)

FAQs

Does Szechuan beef have gluten? ›

Dishes that are battered and any dish that has soy sauce (main ingredient wheat) are full of gluten, and cross contamination is always a risk. One of my favorite dishes is Szechuan Beef with the delicious battered steak, so we modified this scrumptious meal, it has all the flavor with none of the gluten!

Yes. Mongolian Beef can be prepared gluten-free upon request. When dining in, please alert your server of any allergies before placing your order.

This Szechuan beef recipe starts with thinly sliced flank steak that is coated in cornstarch and seasonings, then pan fried in a large skillet or wok until crispy. Remove the steak slices from the pan, then add in veggies, dried red chilies and Sichuan peppercorns.

Here, grass-fed ground beef gets flashed in a hot skillet with aromatics before adding crisp-tender green beans and tamari-brown sugar sauce into the mix. Fluffy jasmine rice soaks up the sauce, while salted peanuts on top provide a delightful crunch. Peanuts and Soy.

Our Szechuan Sauce is versatile for use in any recipe, from chili to spring rolls and scrambled eggs. It is also suitable for individuals who are on a special diet such as gluten-free and vegan.

Made with natural ingredients and only one preservative, that lets you indulge in the flavors of Sichuan without any guilt. VEGAN, NON-GMO: 100% vegan, gluten free, non-GMO, and free of artificial flavors.

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.

This product has 1 ingredient with gluten and 2 ingredients that may have gluten.

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.

Which is better Hunan beef or Szechuan beef? ›

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 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.

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.

It gives the Mongolian beef its signature glossy, thick sauce. If you can't find cornstarch, use flour instead, but it may not provide the same clear, glossy finish. Soy sauce: This gives the dish its savory, umami flavor.

Unless you're absolutely certain you're being understood by the restaurant staff, avoid any brown sauces because they may include soy sauce. Instead, ask for a white sauce made with cornstarch. Many Asian restaurants will use gluten-free soy sauce to make your food if you request it.

Ying's hits the flavor of General Tso Sauce on the head: zesty, tangy, spicy... lots of bold flavor with personality. On top of that, it's all Natural and Gluten Free!

Schezwan sauce is a popular Indo-Chinese condiment made with red chilies, garlic, soya sauce, vinegar and Sichuan peppers. Also known as Schezwan Chutney, it gets the name from the use of Sichuan peppers in the preparation of this sauce.