Wu's beef #1

4 Servings

Ingredients

Quantity Ingredient
1 pounds FILET MIGNON, GRISTLE REMOVED
1 tablespoon 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 2x1/2x1/4 in. 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 min.

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 w/ oil. Immediately drain on paper towels.

Heat wok or skillet on high heat. Coat sides, bottom w/ 2 tbs. oil.

Fry onions 1 min., then add beef; cook 2 more min. 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 1min. 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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