1 lb beef sirloin or flank steak
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon dry sherry
2 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoon hot ketchup
1 tablespoon hoisin sauce
1 tablespoon steak sauce
2 teaspoon worcestershire sauce
2 teaspoon packed brown sugar
1/2 teaspoon tabasco sauce
2 oz bean thread noodles, broken in half
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.
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