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
