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Stir-Fry Beef & Spinach With Noodles

1 pound beef round tip steaks, cut 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, crushed
1/4 tablespoon crushed red pepper

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.

Makes 4 servings (serving size: 1 3/4 cups)


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