2 tsp. Lee Kum Kee Fine Shrimp Sauce
2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. brown sugar
2 tsp. rice wine vinegar
1/4 tsp. ground black pepper
3 Tbsp. vegetable oil
6 oz. dried bean curd, cut into 1/4-inch-thick strips
1 lb. beef blade steak, cut into 1/4-inch thick strips
2 serrano chiles, sliced thinly
1 red bell pepper, cut into 1/4-inch-thick strips
1/4 cup thinly sliced green onions
3 cloves garlic, minced

In a small bowl, stir together shrimp sauce, soy sauce, water, brown sugar, vinegar, and pepper; set aside. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add bean curd and cook until browned for 5 to 7 minutes, set aside. Add another 1 Tbsp. oil to the skillet and heat over medium-high heat. Add the beef and cook for 3 minutes; remove beef and set aside. Heat remaining 1 Tbsp. oil in skillet over medium-high heat. Add chiles and bell pepper and cook, stirring occasionally, until peppers have softened. Add green onions and garlic and cook, stir constantly, 1 minute. Add bean curd and beef back to the skillet and pour in shrimp sauce mixture. Cook, stir constantly, until sauce has reduced and thickened slightly.