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Recipes

Beef with Peppers Stir-fry

1 Tbsp. cornstarch
1 tsp. beef bouillon granules
1 cup water
1 Tbsp. soy sauce
2 tsp. sesame oil
1 lb. beef tenderloin
1½ Tbsp. vegetable oil
2 medium garlic cloves, minced
¼ tsp. Chinese five-spice powder
8 oz. shiitake mushrooms, slices
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 medium onion, cut om wedges
Combine cornstarch, bouillon granules, water, soy sauce and sesame oil; in a bowl, mix well and set aside.
Cut meat into thin slice.  Heat vegetable oil in a large skillet over high heat.  Add garlic and five-spice powder.  Stir-fry for 15 seconds.  Add meat to skillet.  Stir-fry until browned.  Add mushrooms, peppers and onion.  Stir-fry until peppers are crisp tender (about 2 minutes).  Stir in cornstarch mixture.  Stir and cook until liquid boils and thickens.  Serve over hot cooked noodles or rice.