Frank's Recipes! Low Fat Stirfry Beef and Spinach with Noodle

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Low Fat Stirfry Beef and Spinach with Noodle

1 lb. round tip steaks, 1/8 to 1/4-inch thick
6 oz. cooked thin spaghetti
1 pkg. fresh spinach, stems removed and thinly sliced (10 oz.)
1 can sliced water chestnuts, drained (8 oz.)
1/4 cup green onions, sliced
2 tablespoon red chili peppers, chopped

MARINADE:
1/4 cup hoisin sauce
2 tablespoon reduced-sodium soy sauce
1 tablespoon water
2 tsp. dark sesame oil
2 large cloves garlic, crushed
1/4 tsp. crushed red pepper

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch 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. Bring marinade to a rolling boil; 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.

Makes 5 servings.

Calories 367 Fat 7 g Carbs 47 g Sodium 452 mg Fiber 1.7 g.