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Stir-Fry Beef and Spinach Recipe

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This recipe for Stir-Fry Beef and Spinach is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. beef round tip steaks, 1/4-inch thick
6 oz. uncooked thin spaghetti
1 pkg. (10 ozs.) fresh baby spinach, sliced
1 can (8 oz.) drained water chestnuts
1/4 C. sliced green onions
2 Tbsp. chopped red chili peppers
Marinade:
1/4 C. hoisin sauce
2 Tbsp. soy sauce
1 Tbsp. water
2 tsp. dark sesame oil
2 large cloves garlic, crushed
1/4 tsp. crushed red pepper flakes
1 Tbsp. sherry
1/4 tsp. ground ginger
Directions:
Directions:
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; reserve marinade. Heat a large nonstick skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1-2 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 just wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Garnish with chili peppers. Serves 4.
Personal Notes:
Personal Notes:
I usually double the marinade recipe.

 

 

 

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