pat's Recipe

Stir-Fry Beef and Spinach with Noodles

Category: STIR-FRYS

1 pound beef round tip steaks, cut 1/8- to 1/4-inch thick
6 ounces uncooked thin spaghetti
1 package (10 ounces) fresh spinach, stems removed, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup sliced green onions
2 tablespoons chopped red chili peppers
1/4 cup hoisin sauce
2 teaspoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic, crushed
1/4 tablespoon crushed red pepper

Instructions
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients, pour half over beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining marinade.

Meanwhile, cook pasta according to package directions; keep warm.

Remove beef from marinade; discard marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry (1 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; keep warm.

In the same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Garnish with chili peppers.
Serves 4.