Recipe for cooking beef with peppers

Recipes from China :: Chinese Main Dish Meats

1 ounce dried mushrooms
Boiling water
1 lb. beef tenderloin
2 small yellow onions
1 green bell pepper
1 red bell pepper
2 1/2 Tbsp. canola (or other vegetable) oil
1 clove garlic, crushed
1/4 tsp. five-spice powder
1/4 c. water
1 Tbsp. soy sauce
1 tsp. cornstarch
1 tsp. instant beef bouillon granules
1 tsp. sesame oil

Place mushrooms in a bowl and cover with boiling water. Let stand 1/2 an hour. Drain and squeeze dry. Remove and discard stems. Slice mushroom caps into thin strips. Cut meat into thin slices 1 in. long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.

Heat canola (or other 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 mins. Add onions. Stir fry 2 mins. Add mushrooms and peppers. Stir fry until peppers are crisp-tender, about 2 mins.

Combine all remaining ingredients. Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

Makes 4 servings.