1.Stack beef steaks; cut lengthwise in half and then crosswise into 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. Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-fabfood By LizaCooks@aol.com on Jun 15, 1998,