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Stir-Fry
Beef and Spinach with Noodles
Preparation
& Cooking Time: 30 minutes
Servings: 4 (serving size: 1& 3/4 cups) |
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Ingredients:
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
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 tablespoon crushed red pepper
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Cooking instructions:
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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.
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Meanwhile
cook pasta according to package directions; keep warm.
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Remove
beef from marinade; discord 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.
(Do not overcook.) Remove from skillet with slotted spoon; keep warm.
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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.
Nutrition
information per serving: 458 calories; 34 g protein; 59 g carbohydrate; 9g
fat (3 g saturated fat); 7 mg iron; 565 mg sodium; 69 mg cholesterol.
�2001
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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