STIR-FRY BEEF & SPINACH WITH NOODLES

Stir-Fry Beef & Spinach with Noodles --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 35 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Sirloin Tip Steaks, 1/8 to 1/4 inch thick
  2. 6 ounces uncooked thin spaghetti
  3. 1 package (10 ounces) fresh spinach, stems removed, thinly sliced
  4. 1 can (8 ounces) sliced water chestnuts, drained
  5. 1/4 cup sliced green onions
Marinade:
  1. 2 tablespoons chopped red chili peppers
  2. 1/4 cup hoisin sauce
  3. 2 tablespoons reduced-sodium soy sauce
  4. 1 tablespoon water
  5. 2 teaspoons dark sesame oil
  6. 2 large cloves garlic, minced
  7. 1/4 teaspoon crushed red pepper

INSTRUCTIONS FOR STIR-FRY BEEF & SPINACH WITH NOODLES

  1. Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes.
  2. Meanwhile, cook pasta according to package directions; keep warm.
  3. Remove beef from marinade; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (1/2 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.
  4. 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.
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