Stir-fry beef and spinach with noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef round tip steak; cut 1/8 to 1/4 inch |
| ; thick. | ||
| 6 | ounces | Uncooked thin spaghetti |
| 1 | pack | Fresh spinach; stems removed, |
| ; thinly sliced (10 | ||
| ; ounces) | ||
| 1 | can | Sliced water chestnuts; drained (8 ounces) |
| 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 | Clov garlic; 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.
Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-fabfood
By LizaCooks@... on Jun 15, 1998, converted by MM_Buster v2.0l.