I made up this dish based on leftover ingredients from other recent meals; it is essentially a tasty combination of asian pepper steak and fried rice.
I used Angus Beef stew meat, thinly sliced. I also used tofu, cut into 1/4″ thick triangle-shaped pieces and fried in shallow peanut oil, so that just one side was browned. I like this restaurant-inspired way to prepare the tofu for its visual appeal.
The beef is sautéed in peanut oil with minced fresh garlic and ginger, then with coarsely diced green bell pepper and white onion. I also added some rice (prepared earlier), fresh whole basil leaves, and stir fried it, and mixed with a brown sauce of water, white wine, rice vinegar, soy sauce, oyster sauce, black bean paste, chili garlic sauce, and honey then reduced to desired consistency.