Wu's Beef B1
chinese, main dish, meats, pasta
1 lb filet mignon - gristle removed
1 tablespoon cornstarch; plus...
1 teaspoon cornstarch
1 tablespoon plus vegetable oil
1 teaspoon dark soy sauce
2 teaspoon light soy sauce
1 teaspoon hoisin sauce
1/2 teaspoon red cooking wine
1/2 teaspoon sugar
1 pinch salt
1 pinch pepper
1/3 pkg chinese rice noodles
1/2 cup coarsely chopped onions
1 teaspoon oyster sauce
Thinly slice filet mignon across grain into strips 2 x 1/2 x 1/4-inch. In mixing bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1 tbs. dark soy sauce, 2 tsp. light soy sauce, Hoisin sauce, cooking wine, 1/4 tsp. sugar, salt, pepper. Marinate sliced beef in this mixture 15 minutes.
Pour 2 qt. oil in deep-fryer, heat to 400 on high heat. Test for readiness by dropping a rice noodle into oil. If it pops up, the oil is hot enough. Put in the skein of noodles. They should explode into a larger puff on contact with oil. Immediately drain on paper towels.
Heat wok or skillet on high heat. Coat sides, bottom with 2 tbs. oil. Fry onions 1 minute, then add beef; cook 2 more minutes. Stir very little. Combine 1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light soy sauce, 1 tsp. dark soy sauce, oyster sauce, & 3 tbs. water; stir until smooth. Add to beef & onion mix, stir 1 minute remove from heat. Spoon beef on noodles.
Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
Yield: 4 servings