Yield: 4 servings
|1 pounds||Beef sirloin or flank steak|
|1 tablespoon||Soy sauce|
|1 tablespoon||Dry sherry|
|2 tablespoons||Hot ketchup|
|1 tablespoon||Hoisin sauce|
|1 tablespoon||Steak sauce|
|2 ounces||Bean thread noodles, broken|
|1||Green onion (including top)|
|2 teaspoons||Sesame oil|
|2 teaspoons||Worcestershire sauce|
|2 teaspoons||Packed brown sugar|
|½ teaspoon||Tabasco sauce in half finely chopped|
Preparation: Trim and discard fat from beef. Cut beef across the grain into 3- by 2- by ¼-inch slices. Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1½ to 2 inches. Place over high heat until oil reaches about 375 degrees F.
Add half the bean thread noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels. Cook remaining noodles. Place noodlen on a serving platter, pressing down on noodles to flatten slightly; set aside.
Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7 pieces at a time, and cook for about 1 to 1 ½ minutes on each side or until done to your liking. As beef is cooked, transfr it to a bowl; set aside while cooking remaining beef.
Return all beef to wok and place over medium heat. Pour sauce over beef and cook, stirring to coat well, for 2 minutes.
Spoon beef over noodles and srinkle with green onion. Serve hot.
Tips: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sause for hoisin sauce.
From: Martin Yan The Chinese Chef, Copy Right 1985, ISBN 0-385-23412-0