Chinese 5 Spiced Beef With Peppers Recipe
Ingredients
1 ounce dried mushrooms
1 pound beef tenderloin, trimmed
2 1/2 tablespoons vegetable oil
1 clove garlic, crushed
1/4 teaspoon Chinese five-spice powder
2 small yellow onions, cut into wedges
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon instant beef bouillon granules
1 teaspoon sesame oil
Directions
Place mushrooms in bowl and cover with hot water.
Let stand 30 minutes.
Drain and squeeze out excess water.
Remove and discard stems; slice caps into thin strips.
Cut beef into thin slices 1-inch long.
Heat vegetable oil in wok or large skillet over high heat.
Add garlic and five-spice powder; stir-fry 15 seconds.
Add beef and stir-fry until 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 remaining ingredients in small bowl.
Stir into wok.
Cook and stir until liquid boils and thickens.
Let stand 30 minutes.
Drain and squeeze out excess water.
Remove and discard stems; slice caps into thin strips.
Cut beef into thin slices 1-inch long.
Heat vegetable oil in wok or large skillet over high heat.
Add garlic and five-spice powder; stir-fry 15 seconds.
Add beef and stir-fry until 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 remaining ingredients in small bowl.
Stir into wok.
Cook and stir until liquid boils and thickens.
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