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Wu’S Beef B1

Wu's Beef B1 recipe image
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;€™s 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 309.9
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;€™s 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
  • 1 pound FILET MIGNON, GRISTLE
Directions
  1. 1
    Thinly slice the filet mignon across the grain into strips approximately 2x1/2x1/4 inches thick.
  2. 2
    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.
  3. 3
    Add the sliced beef to the marinade and toss to coat evenly. Let it marinate for 15 minutes.
  4. 4
    Meanwhile, pour 2 quarts of oil into a deep-fryer or large heavy pot and heat to 400°F (200°C).
  5. 5
    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.
  6. 6
    Carefully place the skein of Chinese rice noodles into the hot oil. They will puff up and explode into a large, airy nest.
  7. 7
    Immediately remove the puffed noodles from the oil and drain them on paper towels. Keep warm.
  8. 8
    Heat a wok or large skillet over high heat until very hot.
  9. 9
    Add 2 tablespoons of oil to the wok, swirling to coat the bottom and sides.
  10. 10
    Add the coarsely chopped onions and stir-fry for 1 minute until fragrant.
  11. 11
    Add the marinated beef strips to the wok. Stir-fry for 2 minutes, stirring very little to allow the beef to sear and brown.
  12. 12
    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.
  13. 13
    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.
  14. 14
    Remove the wok from the heat.
  15. 15
    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.

Keywords: beef, chinese, filet, frying, gristle, main, mignon, stir frying, title, vegan, wus, rice noodles, hoisin, soy sauce, deep fried, wok, dinner, takeout, asian, comfort food
Read it online: https://www.chefs-mate.com/recipe/wus-beef-b1-2/