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,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 26 (39%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0.5mg||0 %|
|Sodium 1264.1mg||44 %|
|Potassium 71mg||2 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.6g|
|Protein 2.5g||4 %|
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Calories per serving: 67
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