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.