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 Cuisines > Chinese cuisine > Search results
Wu`s beef
1 lb. filet mignon, gristle removed
1 tbsp. plus 1 tsp. cornstarch
3 tbsp. vegetable oil
1 tsp. dark soy sauce
2 tsp. light soy sauce
1 tsp. hoisin sauce
1/2 tsp. red cooking wine
1/2 tsp. sugar
1 pinch salt
1 pinch pepper
1/3 pkg. Chinese rice noodles
1/2 cup coarsley chopped onions
1 tsp. oyster sauce
2 qt. vegetable oil

Thinly slice filet mignon across grain into strips 2x1/2x1/4 inches. 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 F 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 min. Stir very little. Combine 1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light soy sauce, 1 tsp. dark soy sauce, oyster sauce, and 3 tbs. water; stir until smooth. Add to beef and onion mix, stir 1 minute. Remove from heat. Spoon beef on noodles.  
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