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