Beef With Peppers - cooking recipe

Ingredients

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)

Preparation

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.