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Beef with peppers

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Ingredients/Components

cornstarch - 1 tsp
water - 1 item
vegetable oil
clove garlic, minced - 1 item
soy sauce - 1 Tbsp
sesame oil - 1 tsp
instant beef bouillon granules - 1 tsp
green pepper, thinly sliced - 1 item
red pepper, thinly sliced - 1 item
beef tenderloin, trimmed - 1 lb
dried mushrooms - 1 oz
small onions, cut into wedges - 2 item
Chinese five spice powder - 1/4 tsp
Chinese-style thin egg noodles, cooked and drained optional - 8 oz

How to make beef with peppers:

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

Cut meat into thin slices, each about 1-inch long. Heat vegetable oil in wok or large skillet over high heat. Add garlic and five-spice powder; stir-fry 15 seconds. Add meat to wok; stir-fry until browned, about 5 minutes. Add onions; stir-fry 2 minutes. Add mushrooms and peppers; stir-fry until peppers are crisp-tender, about 2 minutes. Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Serve over hot cooked noodles. Makes 4 servings.

Recipe categories: Low sodium, Low calorie, Very low carbs.

Rating:

2.7

Average rating: 2.7, total votes: 7

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