Stir Fry Beef and Spinach with Noodles
Mix things up with this unique stir-fry beef recipe. Noodles replace the usual rice and fun ingredients like water chestnuts and spinach add great flavor and texture to this dish.
- 1 pound beef round tip steaks, cut 1/8- to 1/4-inch thick
- 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 sliced green onions
- 2 tablespoons chopped red chili peppers
- 1/4 cup hoisin sauce
- 2 teaspoons reduced-sodium soy sauce
- 1 tablespoon water
- 2 teaspoons dark sesame oil
- 2 large cloves garlic, crushed
- 1/4 tablespoon crushed red pepper
- Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients, pour half over beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining marinade.
- Meanwhile, cook pasta according to package directions; keep warm.
- Remove beef from marinade; discard marinade. 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. Remove from skillet with slotted spoon; keep warm.
- In the 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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