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PREPARATION: Trim and discard fat from beef.
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Cut beef across the grain into 3- by 2- by 1/4 inch slices.
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Combine marinade ingredients in a bowl and add beef; stir to coat.
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Cover and refrigerate for 2 hours.
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Combine sauce ingredients in a bowl; mix well and set aside.
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COOKING: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
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Place over high heat until oil reaches about 375 degrees F.
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Add half the bean thread noodles and deep-fry for about 5 seconds or until they puff and expand.
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Turn over and cook other side.
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Lift out and drain on paper towels.
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Cook remaining noodles.
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Place noodles on a serving platter, pressing down on noodles to flatten slightly; set aside.
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Remove all but 2 Tablespoons oil from wok.
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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.
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As beef is cooked, transfr it to a bowl; set aside while cooking remaining beef.
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Return all beef to wok and place over medium heat.
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Pour sauce over beef and cook, stirring to coat well, for 2 minutes.
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Spoon beef over noodles and srinkle with green onion.
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Serve hot.
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TIPS: Adjust the amount of Tabasco sauce to taste.
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For a spicier flavor, substitute sweet bean sause for hoisin sauce.
