Beef With Peppers

14 ingredients
7 steps

Ingredients

  • 1 oz. dried mushrooms
  • water
  • 1 tsp. cornstarch
  • 1 tsp. instant beef bouillon granules
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 lb. beef tenderloin, trimmed
  • 2 1/2 Tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1/4 tsp. Chinese five spice powder
  • 2 small onions, cut into wedges
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 8 oz. Chinese-style thin egg noodles, cooked and drained (optional)

Directions

  1. 1
    Place mushrooms in medium bowl; add enough warm water to cover mushrooms completely.
  2. 2
    Let stand 30 minutes; drain.
  3. 3
    Squeeze excess water from mushrooms.
  4. 4
    Remove and discard stems.
  5. 5
    Slice caps into thin strips.
  6. 6
    Combine cornstarch, bouillon granules, additional 1/4 cup water, soy sauce and sesame oil in small bowl; mix well.
  7. 7
    Set aside.

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