Serves Four



  • 2 tablespoons of oil
  • 1 pound boneless beef, shredded OR 16 oz container extra-firm tofu
  • 1 small sweet onion, peeled and sliced thin
  • 2 carrots, peeled and cut into thin strips
  • 1/2 green pepper, cut into thin strips
  • 1/2 cup green onions (green parts only) cut into 1-inch pieces
  • 1 large handful been sprouts (remove ends)


  • 2 tablespoons of dark soy sauce
  • 1 tablespoon of sherry cooking wine
  • 2 tablespoons of Hoisin sauce or 1 Tb. Oyster Sauce and 1 Tb. Teriyaki sauce
  • 4 tablespoon chicken stock
  • ½ teaspoon of sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon chili paste with garlic

1. Prepare the sauce.   Mix all sauce ingredients and set aside.

2. Heat oil at medium-high temperature.  Stir-fry beef until done.  Add vegetables and stir-fry for 2 minutes.  Add sauce and cook until thicken.

 If using tofu, prepare the tofu ahead of time. Cut the tofu into 1/2 inch thick, 1 inch wide strips.   Remove liquid and stir-fry for 2 minutes each side.  Set aside.  Stir-fry vegetables for about 2 minutes, add tofu and sauce and stir fry until thicken.

 Serve with steam rice