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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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