Stir-Fry Beef & Spinach with Noodles
Spicy hot, stir-fried beef and spinach with noodles seasoned with red chile peppers and hoisin sauce.
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 chile 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 chile peppers.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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.