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Stir-Fry Beef & Spinach with Noodles
Quick, delicious and beautiful!


Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
1 lb. beef round tip, top round, sirloin, or shoulder steaks, cut 1/8 to 1/4-inch thick
1/4 cup hoisin sauce
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. water
2 tsp. dark sesame oil
2 large cloves garlic, minced
1/4 tsp. crushed red pepper
6 ounces uncooked thin spaghetti
1 package (10 ounces) fresh spinach, stems removed, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup green onions, sliced
2 Tbsp. red chili peppers or red bell peppers, chopped




Stack beef steaks. Cut lengthwise in half and then crosswise into 1-inch wide strips.
Make marinade by combining hoisin sauce, soy sauce, water, sesame oil, garlic and crushed red pepper in a small bowl.
Put beef strips in a large sealable plastic bag. Pour half of the marinade into the bag. Reserve remaining half of marinade. Seal bag and turn to coat beef strips. Marinate in refrigerator 10 minutes.
Meanwhile cook pasta according to package directions. Keep warm.
Remove beef from marinade and discard marinade in bag.
Heat large nonstick skillet or wok over medium-high heat until hot. Add half of the beef strips and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon and keep warm. Repeat with remaining beef strips.
In same skillet, combine cooked 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 and mix lightly. Garnish with chili peppers.