Pasta Recipe: Stir-Fry Beef & Spinach with Noodles

Stir-Fry Beef & Spinach with Noodles

Ingredients:

• 1 pound beef round tip steaks, 1/8 to 1/4-inch thick
• 6 ounces uncooked thin spaghetti
• 1 (10-ounce) package fresh spinach, stems removed, thinly sliced
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/4 cup sliced green onions
• 2 tablespoons chopped red chili peppers
• 1/4 cup hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 2 teaspoons dark sesame oil
• 2 large cloves garlic, minced
• 1/4 teaspoon crushed red pepper

Procedures:

1. Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes.
2. Meanwhile, cook pasta according to package directions; keep warm.
3. Remove beef from marinade; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (1/2 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.
4. 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.
5. Return beef to skillet; mix lightly. Garnish with chili peppers.

Makes 4 servings.