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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

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