Recipe - Beef With Chinese Steak Sauce

1 pound Beef sirloin or flank steak

MARINADE
1 tablespoon Soy sauce
1 tablespoon Water
1 tablespoon Dry sherry
2 teaspoon Sesame oil
1 teaspoon Cornstarch

SAUCE
2 tablespoon Hot ketchup
1 tablespoon Hoisin sauce
1 tablespoon Steak sauce
2 teaspoon Worcestershire sauce
2 teaspoon Packed brown sugar
One half teaspoon Tabasco sauce

NOODLES
2 ounce 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 1/4inch 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 One half to 2 inches. Place over high
heat until oil reaches about 375 degrees F. Add half the bean thread
noodles and deepfry 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini