Mongolian Beef

1. Add the sliced steak to a bowl. Season with black pepper and cornstarch and toss until evenly coated.
2. Heat oil in a wok or large skillet over medium-high heat. Shallow fry the beef in batches until crispy on the outside. Remove and let drain.
3. In a bowl, whisk together water, Better Than Bouillon Roasted Beef Base, soy sauce, brown sugar, honey, sesame oil, red chili flakes, and ginger paste. Set aside.
4. In the same pan, add the chopped onion and optional red chili peppers. Cook until onions start to soften.
5. Add the garlic and cook just until fragrant.
6. Pour in the sauce and let it simmer and reduce slightly.
7. Add the beef back into the pan and toss to coat evenly.
8. Once the sauce thickens, turn off the heat and stir in the green onions.
9. Serve over rice and enjoy — so good, y’all.