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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon and it's now a favorite go-to meal. Ingredients:
1/4 cup hoisin sauce |
2 tablespoons soy sauce |
1 tablespoon water |
2 teaspoons sesame oil |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1 pound beef top round steak, thinly sliced |
6 ounces uncooked spaghetti |
4 teaspoons canola oil, divided |
1 can (8 ounces) sliced water chestnuts, drained |
2 green onions, sliced |
1 package (10 ounces) fresh spinach, coarsely chopped |
1 red chili pepper, seeded and thinly sliced |
Directions:
1. In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.
2. Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.
3. Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.
4. Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.
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