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Beef with Peppers

Yield

Makes 4 servings

Ingredients

1 ounce dried mushrooms
1 teaspoon cornstarch
1 teaspoon instant beef bouillon granules
1/4 cup water
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound beef tenderloin steaks, trimmed
2-1/2 tablespoons vegetable oil
1 clove garlic, minced
1/4 teaspoon Chinese five-spice powder*
2 small yellow onions, cut into wedges
1 green pepper, thinly sliced
1 red pepper, thinly sliced
8 ounces Chinese-style thin egg noodles, cooked and drained (optional)

*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.

Preparation

  1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze excess water from mushrooms. Remove and discard stems. Slice caps into thin strips.
  2. Combine cornstarch, bouillon granules, water, soy sauce and sesame oil in small bowl; mix well. Set aside.
  3. Cut beef into thin slices. Heat vegetable oil in wok or large skillet over high heat. Add garlic and five-spice powder; stir-fry 15 seconds. Add half of beef. stir-fry 2 to 3 minutes until barely pink in center. Remove. Repeat with remaining beef. Return cooked beef to wok and add onions; stir-fry 2 minutes. Add mushrooms and peppers; stir-fry until peppers are crisp-tender, about 2 minutes.
  4. Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Serve over hot cooked noodles.

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