BEEF WITH CHINESE STEAK SAUCE

1 lb Beef sirloin or flank steak
FOR THE MARINADE:
1 tbsp soy sauce
1 tbsp water
1 tbsp dry sherry
2 tsp sesame oil
1 tsp cornstarch
FOR THE SAUCE:
2 tbsp hot ketchup
1 tbsp hoisin sauce
1 tbsp steak sauce
2 tsp Worcestershire sauce
2 tsp packed brown sugar
1/2 tsp Tabasco sauce
FOR THE NOODLES:
2 oz bean thread noodles, broken in half
FOR THE GARNISH:
1 green onion (including top), finely chopped

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.

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 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 1 1/2 minutes on each side or until done to your liking. As beef is cooked, transfer 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 sprinkle with green onion. Serve hot.

Tips: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sauce for hoisin sauce.

Servings: 4
Source: Martin Yan...The Chinese Chef by Martin Yan