1.1 lbs. Filet Mignon, gristle removed
1 tablespoon plus 1 teaspoon cornstarch
Vegetable oil
1 tablespoon plus1 teaspoon dark Soy sauce
2-½ teaspoon light Soy sauce
1 teaspoon Hoisin sauce
½ teaspoon red cooking wine
½ teaspoon sugar
1 pinch of salt
1 pinch of pepper
1 package Chinese rice noodles
½ cup coarsely chopped onions
1 teaspoon Oyster sauce
Method: Thinly slice Filet Mignon across grain into 2.5 x 1 cm strips. Set aside. In a mixing bowl, mix 1 tablespoon oil, 1 tablespoon cornstarch, 1 tablespoon dark Soy sauce, 2 teaspoons light Soy sauce, Hoisin sauce, cooking wine, ¼teaspoon sugar, salt, and pepper. Marinate sliced beef in this mixture 15 minutes.
Pour 2 qt. of oil in a deep-fryer, and heat to 400°F on high heat. Test for readiness by dropping a rice noodle into the 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 a wok or skillet on high heat. Coat the sides and bottom with 2 tablespoons oil. Fry onions 1 minute then add beef; cook 2 more minutes. Stir very little. Combine 1 teaspoon cornstarch, ¼teaspoon sugar, ½ teaspoon light Soy sauce, 1 teaspoon dark Soy sauce, Oyster sauce, and 3 tablespoons water; stir until smooth. Add to beef and onion mix; stir 1 minute. Remove from heat and spoon beef on noodles. Serves 4