Stir-fry beef & spinach with noodles

Yield: 4 Servings

Ingredients:

1 lb Beef round tip steak -- cut 1/8" to 1/4" thick
6 oz Uncooked thin spaghetti
10 oz Fresh spinach -- stems removed -- thinly sliced
8 oz Sliced water chestnuts -- drained
1/4 c Green onions sliced
2 tb Red chili peppers chopped MMMMM--------------------------MARINADE-------------------------------
1/4 c Hoisin sauce
2 tb Reduced-sodium soy sauce
1 tb Water
2 ts Dark seasame oil
2 lg Garlic cloves; crushed
1/4 ts Crushed red pepper
1. Stack beef steaks; cut lengthwise in half and then crosswise into

Instructions:

1-inch wide strips. 2. Combine marinade ingredients pour half over beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining marinade. 3. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade; discard marinade. 4. 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. 5. 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. Nutrition information per serving: 458 calories 34 g protein 59 g carbohydrate 9 g total fat (3 g saturated fat) 7 mg iron 565 mg sodium 69 mg cholesterol * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org