Szechuan sauce was thick, dark brown in color, with some vinegar, garlic, soy, and ginger in it. It was described as a little sweet, a little sour, with some sesame nuttiness. It gained enough of ...

Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust it ...

Serve crispy lemon garlic ... and stir-fry sauce; mix well. Reduce heat to medium; cover and cook, stirring occasionally, 7 to 10 minutes or until vegetables are softened. Return beef to skillet ...