Beef with chinese steak sauce
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Beef with chinese steak sauce
  Beef    Chinese    Steak    Sauces  
Last updated 6/12/2012 1:00:19 AM. Recipe ID 23434. Report a problem with this recipe.
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      Title: Beef with chinese steak sauce
 Categories: Beef, Main dish, Oriental
      Yield: 4 Servings
      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
  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

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Recipe ID 23434 (Apr 03, 2005)

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