Is there something wrong with me that I ate 1/2 of the wok of noodles. OMG this is sooooo good. If you want to keep it lite use only a 1/2 pound of filet as stated in the recipe but if you want to totally rock someone’s world use a pound of filet. Ok I’m off to the treadmill now after eating this delicious Malaysian recipe.
Olive oil spray
¾ lb dried flat rice noodles
½ lb beef tenderloin
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon baking soda
4 tablespoons low-sodium, fat free beef broth
4 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1-2 teaspoons Sriracha chili sauce
2 teaspoons canola oil
2 cloves garlic, minced
1 ½ tablespoons fresh ginger, peeled and minced
1 yellow onion, thinly sliced
3 cups eggplant, diced
6 oz button mushrooms, sliced
1 cup bean sprouts
Soak the rice noodles in warm water to cover for 30 minutes and then drain or cook according to the packages directions.
Cut the eggplant in ½ inch wide pieces lengthways. Put salt and pepper on both sides of the eggplant and put on a rack for about 60 minutes. This will draw any excess water in the eggplant out. Rinse after the 30 minutes and chop into ½ inch dice.
Slice the filet mignon across the grain into strips 3 inches long by ½ inch wide.
In a bowl, combine the cornstarch, salt, sugar, baking soda, 1 tablespoon water and beef strips and stir to mix. Cover and marinade in the refrigerator for 30 minutes.
In another bowl, stir together the beef broth, fish sauce, soy sauce, rice vinegar and chile sauce and set aside.
In a wok or large sauté pan over high heat, spray the pan with a little olive oil and add 1 teaspoon canola oil and heat until very hot. Add the garlic and ginger and stir fry for 4 seconds. Add the onion and cook for about 3 minutes and then add the mushrooms and cook for 2 minutes. Add the egg plant and stir fry for about 3-4 minutes or until the vegetables are tender. If the vegetables start to stick add 2 tablespoons beef broth to the pan and deglaze before taking them out of the wok or pan. Transfer the vegetables to a large bowl.
In the wok, spray the pan with olive oil spray and add 1 teaspoon canola oil and return the pan to high heat. Remove the beef from the marinade and pat dry with paper towels. If there is any marinade left in the bowl discard the marinade. Add the beef strips to the hot wok pan and stir fry for about 2 minutes on each sides or until the beef is lightly browned. Sprinkle a little kosher salt and pepper to the beef. Transfer the beef to a separate plate covered.
Return the wok or pan to high heat and add the fish sauce mixture. Bring to a boil and add the noodles and the stir fried vegetables. Cover and simmer until half of the sauce has been absorbed by the noodles, about 2 minutes. Uncover and return the beef to the pan and add the bean sprouts. Cook for 1 minute and serve warm.