Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef sirloin or flank steak

--------------------------MARINADE-------------------------------
1 tb Soy sauce 2 ts Sesame oil
1 tb Water 1 ts Cornstarch
1 tb Dry sherry

---------------------------SAUCE--------------------------------
2 tb Hot ketchup 2 ts Worcestershire sauce
1 tb Hoisin sauce 2 ts Packed brown sugar
1 tb Steak sauce 1/2 ts Tabasco sauce

--------------------------NOODLES-------------------------------
2 oz Bean thread noodles, broken -in half

--------------------------GARNISH-------------------------------
1 Green onion (including top) -finely chopped

Preparation: Trim and discard fat from beef. Cut beef across the
grain into 3- by 2- by 1/4-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 1 1/2 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 1/2 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

Browse by categories