Ingredients
- 2 garlic (cloves crushed)
- 260 gr rond tip steaks
- 65 gr spaghetti (uncooked thin)
- 60 ml hoisin sauce
- 30 gr green onions (sliced)
- 30 ml sodium soy sauce (reduced)
- 18 gr chili peppers (chopped red)
- 16 ml water
- 10 ml dark sesame oil
- 1 gr pepper (crushed red)
Stack beef steaks; cut lenthwise in half and thein crosswise into 3 cm wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions. Keep warm.
Remove beef from marinade; reserve marinade. 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 is no longer pink. (Do not overcook). Remove beef. Keep warm.
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. 5 servings.
