Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef round tip steak
-- cut 1/8" to 1/4" thick
6 oz Uncooked thin spaghetti
10 oz Fresh spinach
-- stems removed,
-- thinly sliced
8 oz Sliced water chestnuts
-- drained
1/4 c Green onions, sliced
2 tb Red chili peppers, chopped

--------------------------MARINADE-------------------------------
1/4 c Hoisin sauce
2 tb Reduced-sodium soy sauce
1 tb Water
2 ts Dark seasame oil
2 lg Garlic cloves; crushed
1/4 ts Crushed red pepper

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.

Nutrition information per serving:

458 calories
34 g protein
59 g carbohydrate 9 g total fat (3 g saturated fat)
7 mg iron
565 mg sodium
69 mg cholesterol

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