Thinly slice filet mignon across grain into strips 2 x 1/2 x 1/4-inch. In mixing bowl, mix 1 tbs. Oil, 1 tbs. Cornstarch, 1 tbs. Dark soy sauce, 2 tsp. Light soy sauce, Hoisin sauce, cooking wine, 1/4 tsp. Sugar, salt, pepper. Marinate sliced beef in this mixture 15 minutes.

Pour 2 qt. Oil in deep-fryer, heat to 400 on high heat. Test for readiness by dropping a rice noodle into 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 wok or skillet on high heat. Coat sides, bottom with 2 tbs. Oil. Fry onions 1 minute, then add beef; cook 2 more minutes. Stir very little. Combine 1 tsp. Cornstarch 1/4 tsp. Sugar, 1/2 tsp. Light soy sauce, 1 tsp. Dark soy sauce, oyster sauce, & 3 tbs. Water; stir until smooth. Add to beef & onion mix, stir 1 minute remove from heat. Spoon beef on noodles.

Temperature(s): Hot Effort: Average Time: 00:40

Comments: Wilshire Boulevard, Los Angeles Comments: Wine: Dry White