Stir-fry beef and spinach with noodles

4 servings

Ingredients

Quantity Ingredient
1 pounds Beef round tip steak; cut 1/8 to 1/4 inch
; thick.
6 ounces Uncooked thin spaghetti
1 pack Fresh spinach; stems removed,
; thinly sliced (10
; ounces)
1 can Sliced water chestnuts; drained (8 ounces)
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 Clov garlic; 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.

Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-fabfood

By LizaCooks@... on Jun 15, 1998, converted by MM_Buster v2.0l.

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