Mongolian Beef was one of the first Chinese dishes that I fell in love with back in my early carnivore days. I never had much luck reproducing the same texture at home until I found a recipe that recommended deep frying the strips of beef for a short time before stir-frying to finish things off.
This is the fairly simple form of Mongolian Beef with only the strips of beef and the scallions served on top of fried bean threads. If you like other things like bell peppers, onion, or water chestnuts go ahead and add them during the stir-fry portion, remember, it is your dinner, make it the way you like.
This is a modification of that original recipe that I found, making it hotter and making the sauce a little clearer with the addition of a little broth. I also found that the original ended up with a little too much oil in it for my taste.
Anyone that has ever ordered satay at a Thai restaurant is familiar with this tasty peanut sauce. While it certainly goes well with the traditional chicken, beef or pork satay, you can also use it to make a rather tasty stirfry by adding it to your wok for about the last 45 seconds of cooking.