This dish captures the essence of classic Chinese-American takeout with its dramatic presentation and bold flavors. The highlight is the “exploding” rice noodle puff, which provides a delightful, airy crunch that contrasts beautifully with the tender, velvety beef strips. The beef is marinated in a blend of soy sauces, hoisin, and rice wine, then seared quickly in a hot wok to lock in juices and develop a savory crust. Finished with a glossy, slightly sweet and salty sauce featuring oyster sauce and aromatics, this meal is both visually impressive and deeply satisfying. It&# 226;ÂÂs a perfect choice for a special weeknight dinner or when you crave restaurant-quality food made at home. Serve immediately to enjoy the best texture.
Wu’S Beef B1
Description
This dish captures the essence of classic Chinese-American takeout with its dramatic presentation and bold flavors. The highlight is the "exploding" rice noodle puff, which provides a delightful, airy crunch that contrasts beautifully with the tender, velvety beef strips. The beef is marinated in a blend of soy sauces, hoisin, and rice wine, then seared quickly in a hot wok to lock in juices and develop a savory crust. Finished with a glossy, slightly sweet and salty sauce featuring oyster sauce and aromatics, this meal is both visually impressive and deeply satisfying. It&# 226;ÂÂs a perfect choice for a special weeknight dinner or when you crave restaurant-quality food made at home. Serve immediately to enjoy the best texture.Ingredients
Directions
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Thinly slice the filet mignon across the grain into strips approximately 2x1/2x1/4 inches thick.
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In a mixing bowl, combine 1 tablespoon vegetable oil, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, 2 teaspoons light soy sauce, 1 teaspoon hoisin sauce, 1/2 teaspoon cooking wine, 1/4 teaspoon sugar, a pinch of salt, and a pinch of pepper.
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Add the sliced beef to the marinade and toss to coat evenly. Let it marinate for 15 minutes.
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Meanwhile, pour 2 quarts of oil into a deep-fryer or large heavy pot and heat to 400ðF (200ðC).
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Test the oil temperature by dropping a small piece of rice noodle into the oil; if it immediately pops up to the surface, the oil is ready.
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Carefully place the skein of Chinese rice noodles into the hot oil. They will puff up and explode into a large, airy nest.
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Immediately remove the puffed noodles from the oil and drain them on paper towels. Keep warm.
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Heat a wok or large skillet over high heat until very hot.
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Add 2 tablespoons of oil to the wok, swirling to coat the bottom and sides.
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Add the coarsely chopped onions and stir-fry for 1 minute until fragrant.
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Add the marinated beef strips to the wok. Stir-fry for 2 minutes, stirring very little to allow the beef to sear and brown.
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In a small bowl, mix 1 teaspoon cornstarch, 1/4 teaspoon sugar, 1/2 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, and 3 tablespoons water. Stir until smooth and no lumps remain.
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Pour the sauce mixture into the wok with the beef and onions. Stir continuously for 1 minute until the sauce thickens and coats the ingredients.
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Remove the wok from the heat.
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Spoon the beef and onion mixture over the puffed rice noodles to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 309.9kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 7.9g40%
- Cholesterol 95.3mg32%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
