---------- Recipe via Meal-Master (tm) v8.02

     Title: WU'S BEEF B1
Categories: Chinese, Meats, Main dish
     Yield: 4 servings

     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

-----