• 3 Tbs. black bean garlic sauce
• 8 small, dry, wholered chili pepper, or 1/2 tsp. crushed red pepper
• 2 Tbs. soy sauce
• 1 Tbs. cooking rice wine, or dry sherry
• 1 Tbs. gratedfresh ginger
• 2 Tbs. cornstarch
• 1 Tbs. sugar
• 2 tsp. sesame oil
• 1 Tbs. vegetable oil
• 1 Lbs. thinly slicedsirloin tip, or tri-tip, cut into 2-0/1 inches pieces
• 3 green, red and yellow bell pepper, cut into 1-0/1 inch dice
• 1 mediumonion\raw, cut into 0-1/2 inch wedges
• 1/2 cup chicken broth

1. Mix black bean garlic sauce, chili peppers, soy sauce, rice wine, ginger, corn starch, sugar and sesame oil together in a small bowl; set aside. 2. Heat vegetable oil in a large wok (or non stick skillet) until very hot. Add meat slices and quickly cook over high heat, turning once, until meat is cooked on both sides; about 2 minutes. 3. Add bell peppers and onion to skillet and cook, stirring, 2 minutes longer. Pour sauce mixture into wok and cook, stirring constantly, 2 more minutes or until sauce has thickened and is bubbling. Serve hot with fried rice or chow mein.

For more delicious wokked recipes, Chinese New Year traditions, the Chinese Zodiac calendar and unique e-cards, visit www.pandaexpress.com. Courtesy of Panda Express. One serving is about 1-1/2 cup .