Beef With Peppers

• 1 oz. dried mushrooms
• water
• 1 tsp. cornstarch
• 1 tsp. instant beef bouillon granules
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 lb. beef tenderloin, trimmed
• 2 1/2 Tbsp. vegetable oil
• 1 clove garlic, minced
• 1/4 tsp. Chinese five spice powder
• 2 small 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)

1. Place mushrooms in medium bowl; add enough warm water to cover mushrooms completely.
2. Let stand 30 minutes; drain.
3. Squeeze excess water from mushrooms.
4. Remove and discard stems.
5. Slice caps into thin strips.
6. Combine cornstarch, bouillon granules, additional 1/4 cup water, soy sauce and sesame oil in small bowl; mix well.
7. Set aside.

mushrooms, water, cornstarch, instant beef bouillon granules, soy sauce, sesame oil, beef tenderloin, vegetable oil, clove garlic, chinese five spice powder, onions, green pepper, red pepper, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843871 (may not work)