Beef with Peppers (China)

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  • 1 ounce dried mushrooms
  • Boiling water
  • 1 pound beef tenderloin
  • 2 small yellow onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 1/2 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 1/4 teaspoon five-spice powder
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon instant beef bouillon granules
  • 1 teaspoon sesame oil


  1. Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes.
  2. Drain and squeeze dry. Remove and discard stems. Slice mushroom caps into thin strips.
  3. Cut meat into thin slices 1 inch long.
  4. Cut onions into wedges.
  5. Remove seeds from peppers and cut peppers into thin slices.
  6. Heat vegetable oil in wok over high heat. Add garlic and five-spice powder. Stir fry 15 seconds.
  7. Add meat. Stir fry until meat is brown, about 5 minutes.
  8. Add onions. Stir fry 2 minutes.
  9. Add mushrooms and peppers. Stir fry until peppers are crisp-tender, about 2 minutes.
  10. Combine all remaining ingredients . Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

Makes 4 servings.

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