---------- Recipe via Meal-Master (tm) v8.02
  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 sauce.