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beef With Peppers (china) 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 place Mushrooms In A Bowl And Cover With Boiling Water. Let Stand 30 Minutes. Drain And Squeeze Dry. Remove And Discard Stems. Slice Mushroom Caps Into Thin Strips. Cut Meat Into Thin Slices 1 Inch Long. Cut Onions Into Wedges. Remove Seeds From Peppers And Cut Peppers Into Thin Slices. heat Vegetable Oil In Wok Over High Heat. Add Garlic And Five-spice Powder. Stir Fry 15 Seconds. Add Meat. Stir Fry Until Meat Is Brown, About 5 Minutes. Add Onions. Stir Fry 2 Minutes. Add Mushrooms And Peppers. Stir Fry Until Peppers Are Crisp-tender, About 2 Minutes. 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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