Well, we had the Mongolian beef that I cooked yesterday for dinner. I found the spices had penetrated the meat well, though I thought it tasted a little “flat”.  That’s why it’s important to taste your food and adjust seasoning before serving. So, I added a teaspoon of freshly grated ginger, an extra teaspoon of sriracha chilli sauce, half a teaspoon of ground szechuan peppercorns, and a tablespoon of soy sauce. Wow! It sould have served 4 but we ate the lot. It was that good. I garnished with chopped corriander/cillantro. Yum.

Kind regards,

J.