1 tablespoon peanut oil
3 tablespoons unsalted butter
6 ounces tenderloin steak, cut into thin strips
1/2 cup julienned mixed vegetables, such as carrots, asparagus
1 ounce enoki mushrooms
1/2 cup quartered shiitake mushroom caps
1 tablespoon chopped scallions
1 tablespoon chopped ginger
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1/3 cup plum wine
1/2 teaspoon ground cinnamon
2/3 cup beef stock
2 cups cooked Chinese egg noodles
2 tablespoons rice wine
8 to 10 endive leaves
2 tablespoon chopped green onion
In a large skillet or wok, heat the peanut oil and 1 tablespoon butter. Over high heat, add the tenderloin strips and lightly sear on all sides. Remove the meat from the pan and set aside. Add the vegetables, enoki and shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. Season with salt and pepper, to taste.
Deglaze the pan with plum wine, add the cinnamon and reduce by half. Add the beef stock and continue to reduce until slightly thickened. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles, the reserved meat, and the rice wine, and just heat through. Correct seasoning, to taste.
Place the endive around the edges of a large platter. Spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. Serve immediately.