Beef with Chinese Steak Sauce
Beef with Chinese Steak Sauce recipe 121
beef, sirloin steak
or flank steak
soy sauce, tamari
red hot pepper sauce
bean thread, broken in half
scallions, spring or green onions
(including top), finely chopped
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.
Set wok in a ring stand and add oil to a depth of 1 ½ 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 expant. Turn over and cook other side. Lift out and drain on paper towels.
Cook remaining noodles. Place noodles 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 1½ 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.
Adjust the amount of Tabasco sauce to taste.
For a spicier flavor:
Substitute sweet bean sause for hoisin sauce.