Stir fry beef and spinach with noodles
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rond tip steaks (1/8--1/4\" thick) |
| 6 | ounces | Uncooked thin spaghetti |
| 1 | pack | (10 oz.) fresh spinach, stems removed, thinly sliced |
| 1 | can | (8 oz.) sliced water chestnuts, drained |
| ¼ | cup | Sliced green onions |
| 2 | tablespoons | Chopped red chili peppers |
| ¼ | cup | Hoisin sauce |
| 2 | tablespoons | Reduced-sodium soy sauce |
| 1 | tablespoon | Water |
| 2 | teaspoons | Dark sesame oil |
| 2 | larges | Cloves garlic, crushed |
| ¼ | teaspoon | Crushed red pepper |
Directions
MARINADE
Stack beef steaks; cut lenthwise in half and thein crosswise into 1" wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions. Keep warm.
Remove beef from marinade; reserve 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 is no longer pink. (Do not overcook).
Remove beef. 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.
Garnish with chili peppers. 5 servings.
Recipe by: Unknown Posted to MC-Recipe Digest V1 #655 by L979@... on Jul 6, 1997