I stumbled across this Szechuan Beef recipe that was very good, very interesting, and very different.
Being Szechuan, it is necessarily hot, but it also has a sweet tinge. The dry fried beef also makes it a bit crunchy, so it is a fun dish to eat.
Stir fry carrots until soft. Remove.
Stir fry beef until dark and crunchy.
Return carrots to wok and add chili sauces and paste, onions, ginger, sugar.
Dripping Springs, Texas.
Gateway to the Hill Country