Beef with Chinese Steak Sauce

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.