Beef & Spinach Lo Mein Recipe
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 pound beef top round steak, thinly sliced
- 6 ounces uncooked spaghetti
- 4 teaspoons canola oil, divided
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 green onions, sliced
- 1 package (10 ounces) fresh spinach, coarsely chopped
- 1 red chili pepper, seeded and thinly sliced
- In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.
- Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.
- Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Beef & Spinach Lo Mein(8)
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Definitely quick and easy to make! Good flavor and I will make it again with some of the variations that others have suggested.
EXCELLENT!!!! I made this with Brocolli instead of spinach. Next time I will use shrimp instead of the beef. The possibilities are endless!!!!!! Sssssoooooo good!!!!
Yummy!! Very quick and easy meal. Will be making this again.
Great recipe! I doubled it and it was excellent. I used top sirloin, white slivered onion instead of green, added ginger root to the sauce and used red bell pepper instead of the chile pepper. I will be making this regularly! So quick and easy too! Thanks for sharing!
This was delicious! Used round steak and substituted canned baby corn for water chestnuts. I couldn't find a small red chili pepper, so I substituted 1/2 a sliced red bell pepper (cooked with the corn & green onions). The flavor was complex and authentic and this makes an ample 4-5 servings. Will make this again!
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