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Ingredientes
- 1 lb Rond tip steaks (1/8--1/4" thick)
- 6 ounce Uncooked thin spaghetti
- 1 pkt (10 ounce.) fresh spinach, stems removed, thinly sliced
- 1 can (8 ounce.) sliced water chestnuts, liquid removed
- 1/4 c. Sliced green onions
- 2 Tbsp. Minced red chili peppers
- 1/4 c. Hoisin sauce
- 2 Tbsp. Reduced-sodium soy sauce
- 1 Tbsp. Water
- 2 tsp Dark sesame oil
- 2 lrg Cloves garlic, crushed
- 1/4 tsp Crushed red pepper
Direcciones
- Stack beef steaks; cut lenthwise in half and thein crosswise into 1" wide strips. Combine marinade ingredients; add in beef, tossing to coat. Cover and marinate in refrigerator 10 min. Meanwhile cook pasta according to package directions. Keep hot.
- Remove beef from marinade; reserve marinade. Heat large nonstick wok or possibly skillet over medium-high heat till warm. Add in beef (half at a time) and stir fry 1 to 2 min or possibly till outside is no longer pink. (Don't overcook).
- Remove beef. Keep hot.
- In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook till spinach is wilted and mix is heated through, stirring occasionally. Return beef to skillet; mix lightly.
- Garnish with chili peppers. 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 5 servings | |
| Calories 271 | |
| Calories from Fat 29 | 11% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 618mg | 26% |
| Potassium 521mg | 15% |
| Total Carbs 52.23g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.8g | 3% |
| Protein 8.14g | 13% |
