Chinese recipes
Wu's Beef
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.

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