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 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, 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.
|
