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Wu's Beef (Chinese)

The recipe, as written, plans for beef to be served on fried rice noodles--I skip the noodles and serve on white rice.





List of Ingredients



• 1 pieces of filet mignon or flank steak (about 1 pound)
  
• 2 quarts plus vegetable oil (some optional)
  
• 2 teaspoons cornstarch
  
• 1 1/2 tablespoon dark soy sauce*, divided use
  
• 2 1/2 teaspoons light soy sauce*, divided use
  
• 1 teaspoon Hoisin sauce
  
• 1/2 teaspoon red cooking wine
  
• 1/2 teaspoon sugar (optional)
  
• Pinch of salt and ground black pepper
  
• 1/3 package Chinese rice noodles (optional)
  
• 1/2 cup coarsely chopped onions
  
• 3 tablespoon water
  
• 1 teaspoon oyster sauce
  






Instructions



1. Prepare meat by removing any gristle Thin slice across the grain into strips about 2" long 1/2" wide and 1/4" thick (you can stick the meat in the freezer for about 15 minutes to make it easier to slice).
   
2. Marinate the beef for 15 minutes in a blend of 1 tablespoon each of vegetable oil, cornstarch and dark soy sauce, 2 teaspoons light soy sauce, 1 teaspoon Hoisin sauce, 1/2 teaspoon cooking wine, pinch of sugar, salt and pepper.
   
3. If making noodles: In a deep fryer; bring the remaining vegetable oil (about 2 quarts) to 400 degrees F over high heat. (To test for readiness, drop in one strand of the rice noodles and if it pops up immediately, the oil is hot enough.) Put in the skein of noodles, and they will explode into a large puff upon contact with the oil. Take out immediately and set aside to drain on paper toweling.
   
4. In a preheated wok or skillet, coat the sides and bottom over high heat with 2 tablespoons vegetable oil. Quick-fry the chopped onions for 1 minute, then add the marinated beef and cook 2 more minutes. (stir very little or the meat will become too watery)
   
5. Make a thickening of 3 tablespoons water, 1 teaspoon oyster sauce, 1 teaspoon cornstarch, 1/4 teaspoon sugar, 1/2 teaspoon light soy sauce, 1 teaspoon dark sauce. When smooth, add to the beef and onion mixture, stirring for 1 minutes. Remove from heat.
   
6. To serve, place the noodles on a platter and spoon the beef mixture over them. Do not mix. Serves 4
   






Final Comments


Just use regular soy sauce if you don't have (and don't want to get) the dark and light soy sauces. I've done it both ways and I don't have the ability to discern a difference. From Madame Wu's Art of Chinese Cooking.