1 pound of Filet mignon, gristle removed 1 tablespoon of Cornstarch + 1 teaspoon of Cornstarch 2 quarts of oil 3 tablespoons of vegetable oil 1 teaspoon of dark soy sauce 2 teaspoons of Light soy sauce 1 teaspoon of Hoisin sauce 1/2 teaspoon of Red cooking wine 1/2 teaspoon of Sugar 1 pinch of Salt 1 pinch of Pepper 1/3 package of Chinese rice noodles 1/2 cup of coarsely chopped onions 1 teaspoon of 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 400ºF. 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 WUS GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
