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Chinese Recipe : Stir-Fry Beef and Spinach with Noodles

Serves 4

Ingredients:

Serving Ideas: Garnish with chili peppers

• 1 lb. beef round tip steak, cut 1/8 to 1/4 inch
• 1 6-oz. package thin spaghetti, uncooked
• 1 10-oz. package fresh spinach, stems removed, thinly sliced
• 1 8-oz. can sliced water chestnuts, drained
• 1/4 c. green onion, sliced
• 2 tbsp. red chili peppers, chopped

Marinade:

• 1/4 c. hoisin sauce
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp. water
• 2 tsp. dark sesame oil
• 2 large clove garlic, crushed
• 1/4 tsp. 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. Cover and marinade 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 wok, 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.