| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Beef, Main dish, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef sirloin or flank steak |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Water |
| 1 |
tb |
Dry sherry |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Cornstarch |
| 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 |
| 2 |
oz |
Bean thread noodles, broken in half |
| 1 |
|
Green onion (including top) finely chopped |
INSTRUCTIONS
MARINADE
SAUCE
NOODLES
GARNISH
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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