Mongolian Beef and Spring Onions

Love this recipe! Family favorite. I'll quadruple the sauce recipe and freeze 3 recipes worth of sauce to help reduce cooking time on weeknights. To be fair, it's relatively quick anyhow but for sure speeds things up by about 15 minutes.

Doubled the sauce, but only used 2/3 cup of brown sugar total so it'd be less sweet overall. I velveted the beef to make it super tender - you should try it if your beef comes out chewy! It's an old Chinese restaurant trick! Update: I used a cheaper cut of steak and velveted for about 25-30 minutes to try and make up for the lesser quality of the meat. The meat had no structure or chew - it was just mushy! Be REALLY careful velveting any longer than about 15-20 min or it'll essentially disintegrate on you!

Less brn sugar, low sodium soy sauce. Double sauce Add rooms, red n grn peppers