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Wu's beef b1
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Entrees, Ethnic, Exotic, Fried, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | FILET MIGNON, GRISTLE | | | -REMOVED | | 1
| tbsp | PLUS | | 1
| tsp | CORNSTARCH | | 1
| tbsp | PLUS 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
| pack | CHINESE RICE NOODLES | | 1/2
| cup | COARSELY CHOPPED ONIONS | | 1
| tsp | OYSTER SAUCE |
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Procedures:
| 1 | Thinly slice filet mignon across grain into strips 2x½x?in. in mixing bowl, mix 1 tbs. | | 2 | Oil, 1 tbs. | | 3 | Cornstarch, 1 tbs. | | 4 | Dark soy sauce, 2 tsp. light soy sauce, hoisin sauce, cooking wine, ?tsp. sugar, salt, pepper. | | 5 | Marinate sliced beef in this mixture 15 min. pour 2 qt. oil in deep-fryer, heat to 400 on high heat. | | 6 | Test for readiness by dropping a rice noodle into oil. | | 7 | If it pops up, the oil is hot enough. | | 8 | Put in the skein of noodles. | | 9 | They should explode into a larger puff on contact w/ oil. | | 10 | Immediately drain on paper towels. | | 11 | Heat wok or skillet on high heat. | | 12 | Coat sides, bottom w/ 2 tbs. | | 13 | Oil. | | 14 | Fry onions 1 min., then add beef; cook 2 more min. stir very little. | | 15 | Combine 1 tsp. cornstarch ?tsp. sugar, ?tsp. light soy sauce, 1 tsp. dark soy sauce, oyster sauce, & 3 tbs. | | 16 | Water; stir until smooth. | | 17 | Add to beef & onion mix, stir 1min. | | 18 | Remove from heat. | | 19 | Spoon beef on noodles. | | 20 | Temperature(s): hot effort: average time: 00:40 |
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