1/2 lb. beef tenderloin

#1:
3/4 tbsp. cornstarch, soy sauce
1/2 tbsp. cooking wine or sherry
1 tbsp. water

Also will need:

1/2 c. oil for frying
1/2 c. shredded bell pepper

#2:
1 tbsp. fermented black beans, green onions, chopped
1/2 tbsp. ginger root, garlic, chopped

#3:
1 1/2 tsp. cornstarch
1 tsp. sugar, salt
Dash of black pepper, sesame oil

1. Finely shred the beef across the grain and mix with #1. Before stir-frying, add 1 tablespoon oil and mix so that the meat will separate easily during frying. Place #2 and #3 in separate bowls for later use.

2. Heat the work then add oil. Stir-fry the beef until it changes color; remove (this is precooking). Remove the oil from the wok. Reheat the wok then add 1 tablespoon oil. Add the bell pepper and 1 tablespoon water Stir-fry briefly; remove to a bowl for later use.