Stir-Fry Beef & Spinach with Noodles |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 lb beef round tip steak, cut 1/8- to 1/4-inch thick |
6 ounces thin spaghetti, uncooked |
1 (10 ounce) package fresh spinach, thinly sliced, stems removed |
1 (8 ounce) can water chestnuts, sliced, drained |
1/4 cup green onion, sliced |
2 tablespoons red chili peppers, chopped |
1/4 cup hoisin sauce |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon water |
2 teaspoons dark sesame oil |
2 cloves large garlic, crushed |
1/4 tablespoon red pepper, crushed |
Directions:
1. Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
2. Combine marinade ingredients, pour half over beef.
3. Cover and marinate in refrigerator 10 minutes.
4. Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm.
5. Remove beef from marinade; discord 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.
6. (Do not overcook.) Remove from skillet with slotted spoon; keep warm.
7. 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.
8. Return beef to skillet; mix lightly.
9. Garnish with chili peppers.
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