Wu's beef b1
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