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 noodle 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, transfer 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 sprinkle with green onion. Serve hot. TIPS: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sauce for hoisin sauce.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 168 (43%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 59.1mg||18 %|
|Sodium 3760.4mg||130 %|
|Potassium 562.1mg||15 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 24.6g|
|Protein 29.6g||42 %|
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Calories per serving: 394
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