Stir-fry beef & spinach with noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef round tip steak cut 1/8\" to 1/4\" thick |
| 6 | ounces | Uncooked thin spaghetti |
| 10 | ounces | Fresh spinach stems removed, thinly sliced |
| 8 | ounces | Sliced water chestnuts drained |
| ¼ | cup | Green onions, sliced |
| 2 | tablespoons | Red chili peppers, chopped |
| ¼ | cup | Hoisin sauce |
| 2 | tablespoons | Reduced-sodium soy sauce |
| 1 | tablespoon | Water |
| 2 | teaspoons | Dark seasame oil |
| 2 | larges | Garlic cloves; crushed |
| ¼ | teaspoon | Crushed red pepper |
Directions
MARINADE
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 marinate 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. Garnish with chili peppers.
Nutrition information per serving: 458 calories
34 g protein
59 g carbohydrate 9 g total fat (3 g saturated fat) 7 mg iron
565 mg sodium
69 mg cholesterol
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --