Beef with Peppers (China) 1 ounce dried mushrooms Boiling water 1 pound beef tenderloin 2 small yellow onions 1 green bell pepper 1 red bell pepper 2 1/2 tablespoons vegetable oil 1 clove garlic, crushed 1/4 teaspoon five-spice powder 1/4 cup water 1 tablespoon soy sauce 1 teaspoon cornstarch 1 teaspoon instant beef bouillon granules 1 teaspoon sesame oil
Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze dry. Remove and discard stems. Slice mushroom caps into thin strips. Cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut peppers into thin slices.
Heat vegetable oil in wok over high heat. Add garlic and five-spice powder. Stir fry 15 seconds. Add meat. Stir fry until meat is brown, about 5 minutes. Add onions. Stir fry 2 minutes. Add mushrooms and peppers. Stir fry until peppers are crisp-tender, about 2 minutes.
Combine all remaining ingredients. Pour mixture over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
