 Beef with Peppers
Makes 4 servings
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Image © Publications International, Ltd.
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Beef with Peppers
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Ingredients
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1
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ounce dried mushrooms
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1
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teaspoon cornstarch
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1
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teaspoon instant beef bouillon granules
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1/4
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cup water
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1
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tablespoon soy sauce
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1
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teaspoon sesame oil
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1
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pound beef tenderloin steaks, trimmed
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2-1/2
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tablespoons vegetable oil
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1
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clove garlic, minced
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1/4
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teaspoon Chinese five-spice powder*
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2
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small yellow onions, cut into wedges
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1
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green pepper, thinly sliced
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1
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red pepper, thinly sliced
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8
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ounces Chinese-style thin egg noodles, cooked and drained (optional)
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*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.
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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.
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2. Combine cornstarch, bouillon granules, water, soy sauce and sesame oil in small bowl; mix well. Set aside.
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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.
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4. Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Serve over hot cooked noodles.
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© Publications International, Ltd.
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Printed
from fbnr.com
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