Stir-Fry Beef and Spinach with Noodles |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :472
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Ingrediants |
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1 pound beef round tip steak -- cut 1/8 to 1/4 inch
1 6-ounce pack e thin spaghetti -- uncooked
1 10-ounce pac ge 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
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Preparation |
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Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
Combine marinade ingredients, pour half over beef. Cover and marinade in refrigerator 10 minutes. Reserve remaining marinade.
Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade; discard 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. (Do not overcook.) Remove from skillet with slotted spoon; keep warm.
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.
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