Stir-Fry Beef & Spinach with Noodles

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

Marinade

• 1/4 cup hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 2 teaspoons dark sesame oil
• 2 cloves garlic, crushed
• 1/4 tablespoon red pepper, crushed

Directions

1. 1

   Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.

2. 2

   Combine marinade ingredients, pour half over beef.

3. 3

   Cover and marinate in refrigerator 10 minutes.

4. 4

   Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm.

5. 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. 6

   (Do not overcook.) Remove from skillet with slotted spoon; keep warm.

7. 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. 8

   Return beef to skillet; mix lightly.

9. 9

   Garnish with chili peppers.