Stir-Fry Beef & Spinach with Noodles

• 35 min
• 4 SERVINGS
• 380 Cal
• 32 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, about 1 pound, cut 1 inch thick
• 6 ounces 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 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper

Cooking:

1. Stack beef Top Sirloin 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.
Cook's Tip: You may substitute your favorite rice noodle for thin spaghetti.
3. Remove beef from marinade; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add half of beef; 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. Repeat with remaining beef.
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.