1 pound rond tip steaks (1/8–1/4″ thick)
6 ounces uncooked thin spaghetti
1 package (10 oz.) fresh spinach, stems removed — thinly
sliced 1 can (8 oz.) sliced water chestnuts — drained
1/4 cup sliced green onions
2 Tablespoons chopped red chili peppers
Marinade: 1/4 cup hoisin sauce
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic — crushed
1/4 teaspoon crushed red pepper
Stack beef steaks; cut lenthwise in half and thein crosswise into 1″ 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.