This dish features tender strips of filet mignon stir-fried with onions and a rich, savory sauce made from soy, hoisin, and oyster sauce. The beef is served atop dramatic puffed rice noodles that add a delightful crunch and texture contrast. It&# 226;ÂÂs a quick, flavorful meal that captures the essence of classic Chinese stir-fry techniques, perfect for a satisfying weeknight dinner or a special treat for the family. The combination of sweet, salty, and umami flavors creates a comforting yet sophisticated experience.
Wu’S Beef B1
Description
This dish features tender strips of filet mignon stir-fried with onions and a rich, savory sauce made from soy, hoisin, and oyster sauce. The beef is served atop dramatic puffed rice noodles that add a delightful crunch and texture contrast. It's a quick, flavorful meal that captures the essence of classic Chinese stir-fry techniques, perfect for a satisfying weeknight dinner or a special treat for the family. The combination of sweet, salty, and umami flavors creates a comforting yet sophisticated experience.Ingredients
Directions
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Slice the filet mignon across the grain into strips measuring approximately 2 x 1/2 x 1/4-inch.
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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 mixture and toss to coat evenly. Let marinate for 15 minutes.
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Heat 2 quarts of oil in a deep-fryer or large pot to 400ðF (200ðC).
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Carefully place the skein of rice noodles into the hot oil. They will puff up immediately. Remove and drain on paper towels.
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Heat a wok or skillet over high heat. Add 2 tablespoons of vegetable oil and coat the sides and bottom.
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Add the chopped onions to the wok and stir-fry for 1 minute.
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Add the marinated beef strips to the wok. Stir-fry for 2 minutes, stirring minimally to allow searing.
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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 until smooth.
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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 beef. Remove from 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.
Note
Safety: When deep frying the noodles, exercise extreme caution as the oil is very hot and the noodles expand rapidly, which can cause splattering. Use a splatter screen if available.
Ingredient Note: The original recipe tags this as "Vegan," but it contains beef, oyster sauce, and hoisin sauce (which often contains fish). This is a meat-based dish. Oyster sauce can be substituted with mushroom stir-fry sauce for a vegetarian version.
Storage: Leftover beef should be stored in an airtight container in the refrigerator for up to 3 days. The puffed noodles will lose their crunch if stored with the sauce; store them separately if possible, or serve immediately.
Variation: You can add other vegetables like bell peppers, broccoli, or snap peas to the stir-fry for added nutrition and color. Add them after the onions but before the beef.
