Wu's beef

4 Servings

Ingredients

Quantity Ingredient
1 pounds Filet mignon gristle removed
1 tablespoon Cornstarch; plus...
1 teaspoon Cornstarch
1 tablespoon Plus vegetable oil
1 teaspoon Dark soy sauce
2 teaspoons Light soy sauce
1 teaspoon Hoisin sauce
½ teaspoon Red cooking wine
½ teaspoon Sugar
1 pinch Salt
1 pinch Pepper
⅓ pack Chinese rice noodles
½ cup Coarsely chopped onions
1 teaspoon Oyster sauce

Directions

Thinly slice filet mignon across grain into strips 2 x ½ x ¼-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, ¼ 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 ¼ tsp. sugar, ½ 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

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