Mongolian Beef from Cook's Country magazine Feb/Mar 2017 issue.
Really good. I could not find "beef flap meat" so I used thinly sliced top sirloin, as suggested by the butcher. I'm not sure it was a great substitution as the meat was chewy, so next time I think I'd try flank steak maybe. The sauce was awesome. I used 4 arbol chiles and will use less next time just because one in the family didn't like how spicy it was. I think this would be incredible made with sautéed chicken slices rather than fried and crispy. I will most definitely make this again, probably with some variations.
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