Stir-Fry Beef & Spinach With Noodles - cooking recipe

Ingredients

1 lb beef round tip steak, cut 1/8- to 1/4-inch thick
6 ounces thin spaghetti, uncooked
1 (10 ounce) package fresh spinach, thinly sliced, stems removed
1 (8 ounce) can water chestnuts, sliced, drained
1/4 cup green onion, sliced
2 tablespoons red chili peppers, chopped
Marinade
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 cloves large garlic, crushed
1/4 tablespoon red pepper, crushed

Preparation

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
Combine marinade ingredients, pour half over beef.
Cover and marinate in refrigerator 10 minutes.
Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm.
Remove beef from marinade; discord 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 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.