- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Beef & Spinach Lo Mein
"Amazing flavors will definitely add to my rotation"
"Love, love, love this recipe. Tried it tonight and the whole family loved it...as is!"
"Love the freshness in recipe."
"I love stir fry because it is so simple to make. The flavors were spot-on. I will definitely make it again."
"I love this recipe! Ton of flavor! Will make again and again!"
"This was good!!! The only ingredient I didn't use was the chili pepper. All the family enjoyed it...would make it again!"
"I basically followed the recipe but doubled the sauce ingredients and used a pound of spaghetti. For our family, 1 lb. of meat is enough so I didn't double it, even though I added spaghetti to stretch the meal to feed our family. The kids would have squawked if I doubled the spinach. I added 1/2t of chili garlic sauce to the first 6 ingredients, which kicked it up a notch but it wasn't too spicy for the kids. What leftovers we had the kids ate for an after school snack."