| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Post, To, Mc |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Beef round tip steak; cut 1/8 to 1/4 inch |
|
|
; thick. |
| 6 |
oz |
Uncooked thin spaghetti |
| 1 |
pk |
Fresh spinach; stems removed, |
|
|
; thinly sliced (10 |
|
|
; ounces) |
| 1 |
cn |
Sliced water chestnuts; drained (8 ounces) |
| 1/4 |
c |
Green onions; sliced |
| 2 |
tb |
Red chili peppers; chopped |
| 1/4 |
c |
Hoisin sauce |
| 2 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Water |
| 2 |
ts |
Dark seasame oil |
| 2 |
lg |
Clov garlic; crushed |
| 1/4 |
ts |
Crushed red pepper |
INSTRUCTIONS
MARINADE
1.Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch
wide strips. 2.Combine marinade ingredients, pour half over beef. Cover and
marinate in refrigerator 10 minutes. Reserve remaining marinade.
3.Meanwhile cook pasta according to package directions; keep warm. Remove
beef from marinade; discard marinade. 4.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. 5.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.
Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98
Recipe by: Lisa-fabfood
By LizaCooks@aol.com on Jun 15, 1998, converted by MM_Buster v2.0l.
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