Stir-Fry Beef & Spinach with Noodles

Ingredients

• 1 pound beef Sirloin Tip Steaks, 1/8 to 1/4 inch thick

• 6 ounces uncooked thin spaghetti

• 1 package (10 ounces) fresh spinach, stems removed, thinly sliced

• 1 can (8 ounces) 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

Preparation

1. 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.

2. Meanwhile, cook pasta according to package directions; keep warm.

3. 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.

4. 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.