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Title: Wu's Beef #1
Categories: Beef
Yield: 4 Servings

1lbFILET MIGNON, GRISTLE REMOVED
1tbPLUS
1tsCORNSTARCH
1tbPLUS VEGETABLE OIL
1tsDARK SOY SAUCE
2tsLIGHT SOY SAUCE
1tsHOISIN SAUCE
1/2tsRED COOKING WINE
1/2tsSUGAR
1pnSALT
1pnPEPPER
1/3pkCHINESE RICE NOODLES
1/2cCOARSELY CHOPPED ONIONS
1tsOYSTER SAUCE

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, 1/4 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 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 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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