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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980
- Category: Savory Recipes
This classic Asian stir-fry with bell peppers and a hint of Chinese five-spice powder makes a tasty and hearty meal. Serve over hot noodles or rice.
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1 cup water
1 tablespoon soy sauce
2 teaspoons sesame oil
1 pound beef tenderloin
1 1/2 tablespoon vegetable oil
2 medium cloves garlic, minced
1/4 teaspoon Chinese five-spice powder
8 ounces shiitake mushrooms, sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, cut into wedges
Combine cornstarch, bouillon granules, water, soy sauce and sesame oil in a small bowl. Mix well and set aside.
Cut meat into thin slices. 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 and stir-fry until browned. Add mushrooms, peppers and onion. Stir-fry until peppers are tender but still crisp (about 2 minutes). Stir in cornstarch mixture and cook until liquid boils and thickens.