At times I study which i must use Szechuan chili peppers but I don't find these in my regional chinese grocery shops. (I did come across chilis referred to as "Tian Jin Purple Chili") What chili must I take advantage of which has some warmth but wont cut down me to a puddle of tears?

Mongolian beef is usually milder in taste, but in a few recipes you’ll find dried chili peppers which increase to the heat stage. It’s also manufactured with a savory hoisin-dependent sauce, whereas Beijing beef sauce is a combination of sweet, spicy, and tangy flavors. Inside a spice