Title: Wu's Beef #1
Categories: Beef
Yield: 4 Servings
| 1 | lb | FILET MIGNON, GRISTLE REMOVED |
| 1 | tb | PLUS |
| 1 | ts | CORNSTARCH |
| 1 | tb | PLUS VEGETABLE OIL |
| 1 | ts | DARK SOY SAUCE |
| 2 | ts | LIGHT SOY SAUCE |
| 1 | ts | HOISIN SAUCE |
| 1/2 | ts | RED COOKING WINE |
| 1/2 | ts | SUGAR |
| 1 | pn | SALT |
| 1 | pn | PEPPER |
| 1/3 | pk | CHINESE RICE NOODLES |
| 1/2 | c | COARSELY CHOPPED ONIONS |
| 1 | ts | OYSTER 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