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Ingredients: |
| 1 |
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pound beef round tip steaks, 1/8 to 1/4 inch thick |
| 6 |
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ounces uncooked thin spaghetti |
| 1 |
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package (10 ounces) fresh spinach, stems removed, thinly sliced |
| 1 |
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can (8 ounces) sliced water chestnuts, drained |
| 1/4 |
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cup sliced green onions |
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Marinade: |
| 2 |
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tablespoons chopped red chili peppers |
| 1/4 |
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cup hoisin sauce |
| 2 |
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tablespoons reduced-sodium soy sauce |
| 1 |
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tablespoon water |
| 2 |
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teaspoons dark sesame oil |
| 2 |
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large cloves garlic, minced |
| 1/4 |
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teaspoon crushed red pepper |
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Instructions: |
| 1. |
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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. |
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Meanwhile, cook pasta according to package directions; keep warm. |
| 3. |
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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. |
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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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| Makes 4 servings. |
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| | Nutrition information per serving: 382 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 75 mg cholesterol; 360 mg sodium; 46 g carbohydrate; 6 g fiber; 32 g protein; 7.3 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 5.7 mg iron; 27.5 mcg selenium; 5.0 mg zinc. |
