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

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