ounces Chinese-style thin egg noodles, cooked and drained (optional)
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze excess water from mushrooms. Remove and discard stems. Slice caps into thin strips.
2. Combine cornstarch, bouillon granules, water, soy sauce and sesame oil in small bowl; mix well. Set aside.
3. Cut beef into thin slices. Heat vegetable oil in wok or large skillet over high heat. Add garlic and five-spice powder; stir-fry 15 seconds. Add half of beef. stir-fry 2 to 3 minutes until barely pink in center. Remove. Repeat with remaining beef. Return cooked beef to wok and add onions; stir-fry 2 minutes. Add mushrooms and peppers; stir-fry until peppers are crisp-tender, about 2 minutes.
4. Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Serve over hot cooked noodles.
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