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Source: America's Favorite Food Associations

Stir-Fry Beef and Spinach with Noodles
This quick easy meal is a cinch to whip up on a weeknight.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
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1 pound beef round tip steaks, cut 1/8 to 1/4-inch-thick
6 ounces thin spaghetti, uncooked
1 package (10 ounces) spinach, stems removed, thinly slices
1 can (8 ounces) water chestnuts, drained, sliced
1/4 cup green onions, sliced
2 tablespoons red chili peppers, chopped
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 cloves garlic, crushed
1/4 tablespoon crushed red pepper




Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch wide strips. Combine hoisin sauce, soy sauce, water sesame oil, garlic and red pepper, 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; discard 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 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.





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