Monday, May 9, 2011

PF Chang's recipe

Due to my youngest baby's reflux, my family (the M family) has decided to try a gluten free diet.  My husband comes from a family full of gluten intolerance.  His dad has Celiac's disease and the rest of them have tested positive for the intolerance.  He refuses to get tested, but feels fine regardless.  All that to say that there's a good chance my kids have issues with gluten.  My first had terrible reflux too, but the doctors insisted it couldn't possibly be from the wheat.  Turns out they're wrong.  A lot of kids react to gluten the way mine do.  They haven't been tested, but we're cutting gluten out anyway!  This recipe was handed down to me by my wonderful mother-in-law, and I have to say, I was skeptical.  Gluten free just sounds terrible to me.  BUT, this dish was A-Mazing! 

2 t veg. oil
1/2 t minced ginger
1 T chopped garlic
1/2 c soy sauce (if you're going gluten free, make sure you read the labels!  Some soy sauces have gluten)
1/2 c water
3/4 c brown sugar
1/2 c veg. oil
1 lb flank steak
1/2 c cornstarch
2 large green onions (which we left out because I forgot to buy them)

1. Make the sauce by heating 2 tsp of oil in medium saucepan over med/low heat.

Don't get the oil too hot or you'll get spatter when adding the other liquids.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

Remove it from heat.

2. Slice the flank steak against the grain into 1/4 inch thick bite-size slices.

Tilt the blade of your knife at about a 45 degree angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch and apply a thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok (or skillet).

Heat the oil over medium heat until it's nice and hot, but not smoking.

Add the beef to the oil and saute for 2 minutes or until the beef just begins to darken on the edges.

You don't need a thorough cooking here since the beef will go back on the heat later.

Stir the meat around a little so it cooks evenly.

After a couple of minutes, use a large slotted spoon to take the meat out and place it on paper towels.

Then pour the oil out of the wok.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions. cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Leave the excess sauce behind in the pan.

You can also substitute chicken for the beef, if you prefer it.

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