Beef and Spinach Lo Mein

Ingredients:
¼ cup hoison sauce
2 Tablespoons soy sauce
1 Tablespoon water
2 teaspoon sesame oil
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
6 ounces uncooked spaghetti
1 pound beef top round steak, thinly sliced
4 teaspoon canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
¼ cup sliced green onions
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Directions:

• In a small bowl, combine the hoisin sauce, soy sauce, water, sesame oil, garlic, and pepper flakes.  Pour ¼ cup into large resealable plastic bag; add beef.  Seal bag and turn to coat; refrigerate for ten minutes.  Set remaining marinade aside.
• Cook spaghetti according to package directions.  Meanwhile, in large skillet or wok, stir-fry beef in three teaspoons canola oil in batches for one to two minutes or until no longer pink.  Remove with slotted spoon and keep warm.
• Drain spaghetti and set aside.  In skillet or wok, stir-fry water chestnuts and onions in remaining oil until onions are tender.  Stir in spinach, spaghetti noodles, and reserved marinade.  Cook and stir for two to three minutes or until spinach is wilted.
• Return beef to the pan; heat through.  Garnish with chili pepper.

Makes 5 servings.