Beef with Chinese Steak Sauce
Beef with Chinese Steak Sauce recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
or flank steak |
|
| Marinade | |||
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
cornstarch
|
|
| Sauce | |||
| 2 | tablespoons |
ketchup
hot |
|
| 1 | tablespoon |
hoisin sauce
|
|
| 1 | tablespoon |
steak sauce
|
*
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 2 | teaspoons |
brown sugar
packed |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| Noodles | |||
| 2 | ounces |
noodles
bean thread, broken in half |
|
| Garnish | |||
| 1 | each |
scallions, spring or green onions
(including top), finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
or flank steak |
|
| Marinade | |||
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
water
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
cornstarch
|
|
| Sauce | |||
| 3E+1 | ml |
ketchup
hot |
|
| 15 | ml |
hoisin sauce
|
|
| 15 | ml |
steak sauce
|
*
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
brown sugar
packed |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| Noodles | |||
| 57.8 | ml/g |
noodles
bean thread, broken in half |
|
| Garnish | |||
| 1 | each |
scallions, spring or green onions
(including top), finely chopped |
|
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.
