Beef with Chinese Steak Sauce

Directions

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 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.

TIPS:

Adjust the amount of Tabasco sauce to taste.

For a spicier flavor:

Substitute sweet bean sause for hoisin sauce.