Stir-fry beef & spinach with noodles

4 Servings

Ingredients

Quantity Ingredient
1 pounds Beef round tip steak cut 1/8\" to 1/4\" thick
6 ounces Uncooked thin spaghetti
10 ounces Fresh spinach stems removed, thinly sliced
8 ounces Sliced water chestnuts drained
¼ cup Green onions, sliced
2 tablespoons Red chili peppers, chopped
¼ cup Hoisin sauce
2 tablespoons Reduced-sodium soy sauce
1 tablespoon Water
2 teaspoons Dark seasame oil
2 larges Garlic cloves; crushed
¼ teaspoon Crushed red pepper

Directions

MARINADE

1. Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.

2. Combine marinade ingredients, pour half over beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining marinade.

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

Remove beef from marinade; discard marinade.

4. 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. (Do not overcook.) Remove from skillet with slotted spoon; keep warm.

5. In 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.

Nutrition information per serving: 458 calories

34 g protein

59 g carbohydrate 9 g total fat (3 g saturated fat) 7 mg iron

565 mg sodium

69 mg cholesterol

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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