Prep: 10 min, Marinate: 10 min, Cook: 15 min. 13 ounces beef round tip steak, 1/8 inch to 1/4 inch thick 3-1/4 Tbs. Hoisin sauce 1 Tbs. plus 2 tsp. lite soy sauce 2-1/2 tsp. water 1-1/2 tsp. dark sesame oil 2 large cloves garlic, crushed 1/4 tsp. crushed red pepper 5 ounces thin spaghetti, uncooked 1/2 lb. fresh spinach, stems removed, thinly sliced 6 ounces canned sliced water chestnuts, drained 3-1/4 Tbs. green onions, sliced 1 Tbs. plus 2 tsp. red chili peppers, chopped
Stack beef steaks, cut lengthwise in half and then crosswise into 1 inch wide strips. Combine next 6 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 beef (half at a time) and stir-fry 1-3 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 wilted and mixture is heated through, stirring occasionally. Return beef to skillet, mix lightly. Garnish with chili peppers.
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?