|Beef flank steak||2⁄3 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Oil||4 Cup (64 tbs) (For Deep Frying)|
|Rice noodles||1 Ounce|
|Hoisin sauce||1 Tablespoon|
|Bean sauce||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Green onions||10 , chopped in 11/2-inch lengths|
Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef strips; mix well.
Let stand at least 1 hour.
Heat oil in a wok over high heat to 350°F (175°C).
Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil 2 seconds.
Immediately remove puffed noodles from wok with slotted spoon or strainer; set aside to cool.
Repeat with remaining half of rice noodle roll.
Break cooled noodles into 2-inch lengths and arrange on a platter.
Remove oil from wok except 5 tablespoons.
Heat oil remaining in wok over high heat 30 seconds.
Stir-fry marinated beef until very lightly browned.
Remove with slotted spoon; set aside.
Remove all but 2 tablespoons oil from wok.
Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok.
Bring to a boil over medium heat.
Add green onions and cooked beef.
Stir-fry 30 seconds.
Spoon over noodles.