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, 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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