Include in Print View:

Wu’S Beef B1

Wu's Beef B1 recipe image
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;€™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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 309.9
Dietary: Vegan
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
  • 1 pound Filet mignon, trimmed of gristle
  • 1 packet Chinese rice noodles (puffed skeins)
  • 1/2 cup Coarsely chopped onions
  • 1 tablespoon Vegetable oil (for marinating)
  • 1 tablespoon Cornstarch (for marinating)
  • 1 tablespoon Dark soy sauce
  • 2 teaspoons Light soy sauce
  • 1 teaspoon Hoisin sauce
  • 1/2 teaspoon Red cooking wine
  • 1/4 teaspoon Sugar (for marinating)
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tablespoons Vegetable oil (for frying)
  • 1 teaspoon Oyster sauce
  • 1 teaspoon Cornstarch (for sauce)
  • 1/4 teaspoon Sugar (for sauce)
  • 1/2 teaspoon Light soy sauce (for sauce)
  • 1 teaspoon Dark soy sauce (for sauce)
  • 3 tablespoons Water
  • 2 quarts Oil (for deep frying noodles)
Directions
  1. 1
    Slice the filet mignon across the grain into strips measuring approximately 2 x 1/2 x 1/4-inch.
  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 mixture and toss to coat evenly. Let marinate for 15 minutes.
  4. 4
    Heat 2 quarts of oil in a deep-fryer or large pot to 400°F (200°C).
  5. 5
    Carefully place the skein of rice noodles into the hot oil. They will puff up immediately. Remove and drain on paper towels.
  6. 6
    Heat a wok or skillet over high heat. Add 2 tablespoons of vegetable oil and coat the sides and bottom.
  7. 7
    Add the chopped onions to the wok and stir-fry for 1 minute.
  8. 8
    Add the marinated beef strips to the wok. Stir-fry for 2 minutes, stirring minimally to allow searing.
  9. 9
    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.
  10. 10
    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.
  11. 11
    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.

Keywords: beef, chinese, filet mignon, stir fry, rice noodles, puffed noodles, soy sauce, hoisin, oyster sauce, cornstarch, marinated beef, wok, dinner, quick meal, savory, umami, crunchy, tender, asian cuisine
Read it online: https://www.chefs-mate.com/recipe/wus-beef-b1/