1 oz. dried mushrooms
Boiling water
1 lb. beef tenderloin
2 sm. yellow onions
1 green pepper
1 red pepper
2 1/2 tbsp. vegetable oil
1 clove garlic
1/4 tsp. five spice powder
1/4 c. water
1 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. beef bouillon
1 tsp. sesame oil

Place mushrooms in bowl and cover with boiling water. Let stand for 30 minutes. Drain, remove and discard stems. Slice mushrooms into thin strips. Cut meat into thin slices 1" long. Cut onions into wedges. Remove seeds from peppers and cut 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 done, 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.