Wu's beef b1

Yield: 4 Servings

Ingredients:

1 lb Filet mignon -- gristle removed
1 tb Cornstarch; 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 2 x 1/2 x
1/4-inch. 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

Instructions:

salt pepper. Marinate sliced beef in this mixture 15 minutes. 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 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 minutes. 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 1 minute 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