Allergy-friendly Chinese food at P.F. Chang’s

Dining out with children with food allergies just got a little easier, thanks to a new gluten-free menu and rigorous safety precautions at P.F. Chang’s China Bistro.

The gluten-free Mongolian Beef at P.F. Chang’s (recipe below) was virtually indistinguishable from the regular variety. Tasty!

Not only does the gluten-free menu include beef dishes, but the establishment also shuts down the kitchen to prepare dishes for patrons with food allergies.

Recently, I stopped by the 530 N. Wabash Ave., Chicago, location for a taste test. I don’t have a major food allergy, but I was with several gluten-intolerant friends, who say that gluten-free beef dishes are unheard of. Not only does P.F. Chang’s offer them, but in our side-by-side taste test of the regular vs. gluten-free Mongolian Beef, I could hardly tell the difference and both were delicious.

From the Chicken Lettuce Wraps to the Flourless Chocolate Dome, there wasn’t a thing on the gluten-free menu that I didn’t enjoy. But the thing that stuck me the most was the dedication to keeping food safe for all patrons.

When a customer with allergies orders a dish, the kitchen pulls fresh ingredients from the cooler instead of using food on the preparation line to create the special dish. Allergy-free dishes are also served on special round plates with the P.F. Chang’s logo, where regular dishes are on square plates with no logo.

For more information on the gluten-free menu, visit

Gluten Free Mongolian Beef


12 oz. sliced beef tenderloin

1 tbsp. soy bean oil

1/2 tsp garlic

2 fl oz. gluten-free soy sauce

1 tbsp sugar

1 tsp rice wine

2 oz green onion sticks- 3″ long green only

1/2 tsp sesame oil

1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.

2. Add garlic and toss.

3. Add the gluten-free soy sauce, rice wine and sugar. Bring to a boil.

4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The wok should be “dry” (no flowing sauce) before proceeding onto the next step.

5. Add the scallion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the scallions.

6. Finish with Sesame Oil.

Recipe courtesy of P.F. Chang’s Restaurant

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