| 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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