Makes 4 servings
|1||ounce dried mushrooms|
|1||teaspoon instant beef bouillon granules|
|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.
- 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.
- Combine cornstarch, bouillon granules, water, soy sauce and sesame oil in small bowl; mix well. Set aside.
- 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.
- Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Serve over hot cooked noodles.
Check out more recipes for Chinese