Ingredients:
Courtesy of Physicians Laboratories Makes six servings 1 tablespoon soybean oil 1 large red bell pepper, cut into thin strips (about 1-1/2 cups) 1 large bunch broccoli, cut into flowerettes (about 4 cups) 10-ounce box frozen green soybeans 1 tablespoon soybean oil 1/2 teaspoon minced ginger 1 tablespoon cornstarch 1-2 tablespoons soy sauce 2 tablespoons water 1 teaspoon soybean oil 1-1/4 pound sirloin steak, fat trimmed, and cut into strips 7-8 ounces firm, water-packed tofu, drained, cut into chunks or strips

Instructions:
In large skillet or wok, heat first tablespoon of soybean oil over medium-high heat. Add red bell pepper strips and broccoli flowerettes. Cook, stirring constantly until crisp-tender. Stir in green soybeans and cook 1 minute or until green soybeans are no longer frozen. With a slotted spoon, remove vegetables and place in a bowl and cover. Set aside. In same skillet or wok, heat second tablespoon of soybean oil. While oil is heating, in a measuring cup or small bowl, make a paste of the ginger, cornstarch, soy sauce, water and 1 teaspoon soybean oil. Set aside. Add strips of beef sirloin to hot oil. Stir and cook until almost done. Add soy sauce paste mixture and stir well. Add vegetables back to wok or skillet, and toss well. Add strips of tofu, and toss lightly until tofu is heated throughout. Serve over hot steamed rice or Asian noodles.