---------- 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
  
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