| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | All newly t, Beef | 5 | Servings | |
INGREDIENTS
| 1 | lb | Rond tip steaks (1/8–1/4" thick) |
| 6 | oz | Uncooked thin spaghetti |
| 1 | pk | (10 oz.) fresh spinach, stems removed, thinly sliced |
| 1 | cn | (8 oz.) sliced water chestnuts, drained |
| 1/4 | c | Sliced green onions |
| 2 | tb | Chopped red chili peppers |
| 1/4 | c | Hoisin sauce |
| 2 | tb | Reduced-sodium soy sauce |
| 1 | tb | Water |
| 2 | ts | Dark sesame oil |
| 2 | lg | Cloves garlic, crushed |
| 1/4 | ts | Crushed red pepper |
INSTRUCTIONS
MARINADE Stack beef steaks; cut lenthwise in half and thein crosswise into 1" 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; 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. 5 servings. Recipe by: Unknown Posted to MC-Recipe Digest V1 #655 by L979@aol.com on Jul 6, 1997
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”