Wednesday, September 29, 2010

Beef with Peppers

Yesterday I went to work with Mike and we worked our butts off!  When we got off work we stopped by the store and got the ingredients for one of our favorites!  It's a chinese dish and we have been making in for many years now...but it's been a long time since we've made it.  It's yummy...hope you like it too!

1 ounce dried mushrooms
1 lb 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 c water
1tbl soy souce
1 tsp cornstarch
1 teaspoon instant beef bouillon granules
1 tsp seasame oil

Here are just a few of the ingredients...I really just wanted to show
you the Chinese Five Spice in case you had a hard time finding it.

1. Place mushrroms 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 stips.
2.  Cut beef into thin slices 1-inch long.
3.  Heat vegetable oil in wock or large skillet over high heat.  Add garlice 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.
4.  Combine remaining ingredients in small bowl.  Stir into wok.  Cook and stir until liquid boils and thinkens.
Makes 4 servings


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