| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Meats, Main dish | 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 |
INSTRUCTIONS
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, 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
A Message from our Provider:
“God cares”