Ingredients

• 1 pound flank or round steak, thinly sliced in pieces 1 1/2 inches by 3/4 inches

• 2 cups vegetable oil for deep-frying

• 2 to 3-ounces rice vermicelli noodles

• 4 small dried red chiles, such as piquin or Thai

• 2 cloves garlic, minced

• 1 tablespoon hoisin sauce

• 1 tablespoon hot bean sauce

• 8 green onions, cut in 1 1/2-inch lengths

For the Marinade:

• 2 tablespoons dark soy sauce

• 1 tablespoon vegetable oil

• 1 tablespoon rice wine or dry sherry

• 2 teaspoons cornstarch

• 1 teaspoon sesame oil

• 1/2 teaspoon sugar

Instructions

Slice the beef across grain and at an angle into thin strips. Combine all the ingredients for the marinade in bowl and mix well. Add the beef and marinate, at room temperature for an hour, or in the refrigerator for up to 4 hours.

Heat a wok until hot, add the oil and heat to a temperature of 375 degrees F. Gently loosen the roll of noodles with your fingers and break into 3 portions. Carefully lower one of the portions of the noodles into the oil with a slotted spoon and press under the oil for 2 seconds until puffed and crisp. Immediately remove the noodles from wok and drain. Repeat with remaining noodles.

Pour off all but 1 to 2 tablespoons of the oil and reheat. Add the chiles and garlic and stir-fry for a minute. Add the beef and stir-fry until the meat is lightly browned.

Add the hoisin sauce, hot bean sauce, cornstarch and on-half cup water to the wok. Bring to a boil over medium heat and add the green onions. Simmer for a couple of minutes to thicken the sauce so it clings to the meat.

To serve, place the noodles on a platter and top with the meat.