Stir-Fry Beef & Spinach with Noodles

A flavorful marinade gives Sirloin Tip Steak strips a wonderful Asian kick. Noodles, spinach and water chestnuts round out the full meal.

  • 35
    min
  • 4
    SERVINGS
  • 380
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Sirloin Steak Boneless, about 1 pound, cut 1 inch thick
  • 6 ounces thin spaghetti
  • 1 package (10 ounces) fresh spinach, stems removed, thinly sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup sliced green onions
Marinade:
  • 2 tablespoons chopped red chili peppers
  • 1/4 cup hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 2 teaspoons dark sesame oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper

Cooking:

  1. Stack beef Top Sirloin 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. Cook's Tip: You may substitute your favorite rice noodle for thin spaghetti.
  4. Remove beef from marinade; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add half of beef; 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. Repeat with remaining beef.
  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.

Nutrition Information

Butcher Counter

Stir-Fry Beef & Spinach with NoodlesSirloin Tip Steak Round Primal

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak.
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