1 lb. beef round tip steaks, all fat removed
1/4 hoisin sauce
2 tablespoon soy sauce
1 tablespoon water
1 tablespoon dark sesame oil
2 large garlic cloves, minced
1/4 teaspoon crushed red pepper
6 oz. uncooked thin spaghetti
2 cups fresh spinach, stems removed, thinly sliced.
1 can (8oz.) sliced water chestnuts, drained.
1/4 cup sliced green onions
2 tablespoons chopped red chili peppers.
Stack beef steaks and cut lengthwise in half and then crosswise into 1-inch wide strips. Place in a pan. Combine hoisin sauce, soy sauce, water, oil, garlic, and pepper in a bowl and pour half over beef. Cover and marinate in refrigerator 10 minutes. Reserve remaining marinade.
Cook pasta according to package directions - keep warm. Remove beef from marinade. Heat large nonstick wok or skillet over med-high heat until hot. Add beef (half at a time) and 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.
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.