Wu's Beef
Ingredients
- 1 lb filet mignon, gristle removed
- 1 tbsp 1 plus tsp. cornstarch
- 3 tbsp vegetable oil
- 1 tsp dark soy sauce
- 2 tsp light soy sauce
- 1 tsp hoisin sauce
- 1/2 tsp red cooking wine
- 1/2 tsp sugar
- 1 dash salt
- 1 dash pepper
- 1/3 pkg Chinese rice noodles
- 1/2 cup coarsley chopped onions
- 1 tsp oyster sauce
- 2 qt. vegetable oil
Directions
Thinly slice filet mignon across grain into strips 2x1/2x1/4 inches.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 minutes.
Pour 2 qt.
oil in deep-fryer, heat to 400F 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 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, and 3 tbs.
water; stir until smooth.
Add to beef and onion mix, stir 1 minute.
Remove from heat.
Spoon beef on noodles.