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Name: Stir-Fry Beef And Spinach with Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Reduced-sodium soy sauce; 2 lg Clov garlic; crushed; ; thinly sliced (10; 6 oz Uncooked thin spaghetti; 1 pk Fresh spinach; stems; ; ounces); 1 cn Sliced water chestnuts;; 1/4 c Green onions; sliced; 1 lb Beef round tip steak; cut; 1/4 ts Crushed red pepper; ; thick.; 2 ts Dark seasame oil; 1 tb Water; 2 tb Red chili peppers; chopped; 1/4 c Hoisin sauce

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INGREDIENTS

2 tb Reduced-sodium soy sauce
2 lg Clov garlic; crushed
; thinly sliced (10
6 oz Uncooked thin spaghetti
1 pk Fresh spinach; stems
; ounces)
1 cn Sliced water chestnuts;
1/4 c Green onions; sliced
MARINADE
1 lb Beef round tip steak; cut
1/4 ts Crushed red pepper
; thick.
2 ts Dark seasame oil
1 tb Water
2 tb Red chili peppers; chopped
1/4 c Hoisin sauce

Servings

INSTRUCTIONS

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,

NOTES

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Stir-Fry Beef And Spinach with Noodles

2 tb Reduced-sodium soy sauce
2 lg Clov garlic; crushed
 ; thinly sliced (10
6 oz Uncooked thin spaghetti
1 pk Fresh spinach; stems
 ; ounces)
1 cn Sliced water chestnuts;
1/4 c Green onions; sliced
 MARINADE
1 lb Beef round tip steak; cut
1/4 ts Crushed red pepper
 ; thick.
2 ts Dark seasame oil
1 tb Water
2 tb Red chili peppers; chopped
1/4 c Hoisin sauce

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,

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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 4 servings

Calories: 67
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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