I make this Szechuan stir fry and it needs to reduce with the beef in it to taste right. The only problem is that I also need enough sauce to pour onto the whole dish. I have to use a lot of sauce so that it will A) reduce enough and B) have enough left over at the end of cooking. The problem is that this has a tendency to overcook the beef. My question is this: can I reduce the sauce with the beef in it but not overcook the meat if I cook on low heat? Or is there some other way of reducing that I don’t know about? I usually use a medium to medium-high heat. Thank you for your time and I appreciate any help anyone can give me.