1 pound beef round tip
steaks, 1/8 to 1/4-inch thick
6 ounces uncooked thin spaghetti
1 (10-ounce) package fresh spinach, stems removed, thinly sliced
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup sliced green onions
2 tablespoons chopped red chili peppers
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic, minced
1/4 teaspoon crushed red pepper
Stack beef steaks; cut
lengthwise in half and then crosswise into 1-inch 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 (1/2 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.
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.
Makes 4 servings.
Nutritional Information
Per Serving: 458 calories; 34 g protein; 59 g carbohydrates;
9 g fat; 565 mg sodium; 69 mg cholesterol; 5.7 mg niacin; 0.6
mg vitamin B6; 2.5 mcg vitamin B12; 7.0 mg iron; 7.0 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
