DIRECTIONS:

1. Cut bean curd into cubes (2cm x 2cm). Drop into boiling water for 1 minute and remove. Mince the beef.
2. Heat oil and stir-fry the beef until color changes to brown. Add salt to hot soy bean paste and stir-fry for one more minute. Add red pepper and continue stir-fry until fragrant.
3. Add bean curd and cook for 4 minutes. Then add garlic and soy sauce.
4. Mix the cornstarch with water and add to the wok, steaming in low heat until the mixture thickens. Sprinkle with green pepper and serve.
5. Grab a cold glass of milk or water to ease the spice if you can't handle it!