1 pound round tip steaks, 1/8 to 1/4 inch thick
6 ounces cooked thin spaghetti
1 10 ounce package fresh spinach, stems removed and thinly sliced
1 8 ounce can sliced water chestnuts, drained
1/4 cup green onions, sliced
2 tablespoons red chili peppers, chopped
Marinade:
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic, crushed
1/4 teaspoon crushed red pepper
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. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade. Bring marinade to a rolling boil; reserve 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 is no longer pink. Do not overcook. Remove beef; keep warm. 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. Makes 5 servings.
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