The South African Cook Book by Diane Kersey - HTML preview

Beef with Chinese Rice Noodles

1.1 lbs. Filet Mignon, gristle removed

1 tablespoon plus 1 teaspoon cornstarch

Vegetable oil

1 tablespoon plus1 teaspoon dark Soy sauce

2-½ teaspoon light Soy sauce

1 teaspoon Hoisin sauce

½ teaspoon red cooking wine

½ teaspoon sugar

1 pinch of salt

1 pinch of pepper

1 package Chinese rice noodles

½ cup coarsely chopped onions

1 teaspoon Oyster sauce

Method: Thinly slice Filet Mignon across grain into 2.5 x 1 cm strips. Set aside. In a mixing bowl, mix 1 tablespoon oil, 1 tablespoon cornstarch, 1 tablespoon dark Soy sauce, 2 teaspoons light Soy sauce, Hoisin sauce, cooking wine, ¼teaspoon sugar, salt, and pepper. Marinate sliced beef in this mixture 15 minutes.

Pour 2 qt. of oil in a deep-fryer, and heat to 400°F on high heat. Test for readiness by dropping a rice noodle into the 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 a wok or skillet on high heat. Coat the sides and bottom with 2 tablespoons oil. Fry onions 1 minute then add beef; cook 2 more minutes. Stir very little. Combine 1 teaspoon cornstarch, ¼teaspoon sugar, ½ teaspoon light Soy sauce, 1 teaspoon dark Soy sauce, Oyster sauce, and 3 tablespoons water; stir until smooth. Add to beef and onion mix; stir 1 minute. Remove from heat and spoon beef on noodles. Serves 4