Beef Veal: Pepper Steak 14 by Recipe Cottage

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	Pepper Steak 14

		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.