1 pound beef round tip steak, cut 1/8 to 1/4 inch
1 6-ounce package thin spaghetti, uncooked
1 10-ounce package fresh spinach, stems removed, thinly sliced
1 8-ounce can sliced water chestnuts, drained
1/4 cup green onion, sliced
2 tablespoons red chili peppers, chopped
MARINADE
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large clove garlic, crushed
1/4 teaspoon red pepper, crushed
Servings: 4
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 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.
Start to finish: 30 minutes
Serving Ideas: Garnish with chili peppers
Cuisine: Asian
1 6-ounce package thin spaghetti, uncooked
1 10-ounce package fresh spinach, stems removed, thinly sliced
1 8-ounce can sliced water chestnuts, drained
1/4 cup green onion, sliced
2 tablespoons red chili peppers, chopped
MARINADE
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large clove garlic, crushed
1/4 teaspoon red pepper, crushed
Servings: 4
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 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.
Start to finish: 30 minutes
Serving Ideas: Garnish with chili peppers
Cuisine: Asian
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