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Pepper Steak

1 oz. dried mushrooms

1 tsp. cornstarch
1 tsp. instant beef bouillon

1/4 cup water
1 Tbsp soy sauce

1 tsp. sesame oil
1 lb. beef tenderloin, trimmed

2 1/2 Tbsp oil
1 clove garlic, minced

1/4 tsp. Chinese five-spice powder
2 small yellow 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)

Place mushrooms in a bowl and cover with warm water. Let stand 30
minutes; drain Squeeze excess water from mushrooms. Remove and
discard tough stems. Slice caps into thin strips. Combine cornstarch,
bouillon, water, soy sauce and sesame oil in a small bowl; mix
well. Set aside. Cut meat into thin slices 1=94 long Heat wok
hot and dry. Add the oil, garlic and five-spice powder; stir fry
15 seconds. Add meat to wok; stir-fry until browned, about 5
minutes. Add onions, stir-fry 2 minutes. Add mushrooms and peppers;
stir-fry until peppers are crisp-tender, about 2 minutes. Stir
cornstarch mixture; add to wok. Cook and stir until thickened.
Serve on a bed of Chinese noodles or rice.


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