| 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
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