1 beef Top Sirloin Steak Boneless, about 1 pound, cut 1 inch thick
6 ounces thin spaghetti
1 package (10 ounces) fresh spinach, stems removed, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup sliced green onions
2 tablespoons chopped red chili peppers
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
Stack beef Top Sirloin 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 large nonstick wok or skillet over medium-high heat until hot. Add half of beef; 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. Repeat with remaining beef.
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.
Nutrition information per serving: 382 Calories; 72 kcal Calories from fat; 8 g Total Fat; 2 g Saturated Fat; 3 g Monounsaturated Fat; 75 mg Cholesterol; 360 mg Sodium; 46 g Total Carbohydrate; 6 g Dietary Fiber; 32 g Protein; 5.7 mg Iron; 7.3 mg Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 5 mg Zinc; 27.5 mcg Selenium;