Share a little about the ingredients and techniques used to create this dish/item. This is a classic two-part stir-fry where the beef is first stir-fried until 3/4 done and removed from the wok. Then, the vegetables are stir-fried til 3/4 done before the beef is returned to the wok with the sauce. This technique prevents the beef from overcooking. What advice would you give someone starting this project? Make sure you follow my instructions for cutting the beef. If the beef is not cut across the grain it will be tough and chewy.