Wednesday, February 1, 2012
Beef and Spinach Lo Mein
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp water
2 tsp sesame oil
2 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 lb beef top round steak, thinly sliced
6 oz uncooked spaghetti [used lo mein noodles]
4 tsp canola oil, divided
8 oz can sliced water chestnuts, drained
1/4 cup sliced green onions
10 oz pkg fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced [couldn't find red chili pepper so I omitted]
In a small bowl, combine the hoisin sauce, soy sauce, water, sesame oil, garlic and pepper flakes. Pour 1/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 10 minutes. Set remaining marinade aside.
Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry beef in 3 tsp canola oil in batches for 1-2 minutes until no longer pink. Remove with a slotted spoon and keep warm.
Drain noodles and set aside. In the skillet or wok, stir-fry water chestnuts and onions in remaining oil until onions are tender. Stir in the spinach, spaghetti and reserved marinade. Cook and stir for 2-3 minutes or until spinach is wilted.
Return beef to the pan; heat through. Garnish with chili pepper.
Recipe from Taste of Home Cookbook 2011