Title: Beef with Chinese Steak Sauce
Categories: Meat Chinese
Yield: 4 Servings

1	lb	Beef sirloin or flank steak
MARINADE
1	tb	Soy sauce
1	tb	Water
1	tb	Dry sherry
2	ts	Sesame oil
1	ts	Cornstarch
SAUCE
2	tb	Hot ketchup
1	tb	Hoisin sauce
1	tb	Steak sauce
2	ts	Worcestershire sauce
2	ts	Packed brown sugar
1/2	ts	Tabasco sauce
NOODLES
2	oz	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 1/4-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.

Cooking: 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 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: Martin Yan The Chinese Chef, Copy Right 1985, ISBN 0-385-23412-0

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