For crust:

• Preheat oven to 350 F
• Lightly grease a 9x9 inch pan
• Mix the flour, powdered sugar, and salt together
• Cut the butter into the mix until crumbly and then press into bottom of pan
• Bake for 15-18 minutes until lightly golden brown

For filling:

• Whisk all the filling ingredients together until combined
• Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
• Cool completely
• Dust with powdered sugar, cut into squares

• Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
• Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through.  Transfer steak to a clean plate and set aside.
• Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy.  (I don’t like my veggies to be too soft in a stir-fry.)  Add garlic and sauté for 1 more minute, or until fragrant.
• In the meantime, chop the garlic and ginger and make the Szechuan sauce.
• Reduce heat to medium.  Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
• Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
• Notes:

  **If your customer would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.