Recipe#25293

Title: Beef With Chinese Steak Sauce

Soar

Yield: 4 servings
 
      1 lb Beef sirloin or flank steak
-------------------------MARINADE-------------------------
      1 tb Soy sauce
      1 tb Water
      1 tb Dry sherry
      2 ts Sesame oil
      1 ts Cornstarch
---------------------------SAUCE---------------------------
      2 tb Hot ketchup
      1 tb Hoisin sauce
      1 tb Steak sauce
      2 ts Worcestershire sauce
      2 ts Packed brown sugar
    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.