|Vegetable oil||2 Tablespoon|
|Green peppers||2 , cut into 1/8 inch strips|
|Carrot||2 , finely shredded into 1/8 inch (Matchstick Size Strips Sliced Lengthwise, Stack Slices, . Slice Lengthwise Through Stack)|
|Scallion||1 , quartered lengthwise, then into 3 inch long strips|
|Beef chuck/Strips, 1/8 inch by 2 to 3 inches long||1 Pound, cut into fine slivers (Round Or Chuck)|
|Dry sherry||2 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Black bean sauce||1 Tablespoon|
|Chili paste||1⁄2 Teaspoon|
Heat oil in the wok and stirfry the green peppers, carrots, and scallion for 1 to 2 minutes.
Stirfry the slivers of beef for 1 to 2 minutes and recombine with the vegetables Add the remaining ingredients.
Stir and heat thoroughly.
Serve at once with boiled rice.