BEEF WITH CHINESE STEAK SAUCE1 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
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