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Stir Fry Beef & Green Peppers With Spaghetti
Lucille Klein, Lehr, ND

1 pound -inch thick round steak
cup hoisin sauce*
cup soy sauce
2 tablespoons water
4 teaspoons sesame oil
2 large cloves garlic, crushed
teaspoon red pepper flakes
6 ounces thin spaghetti
1 green bell pepper, cut into thin strips
1 8-ounce can sliced water chestnuts, drained
cup sliced green onions
2 tablespoons chopped red chili peppers

*In Oriental foods section of grocery store.

Cut steak into 1-inch strips, about " wide. Combine hoisin sauce, soy sauce, water, oil, garlic and pepper flakes. Pour half of sauce over beef, cover and refrigerate at least 6 hours. Reserve remaining marinade.

Cook pasta according to package directions; drain. Remove beef strips from marinade; discard marinade. Heat large nonstick skillet. Add beef, half at a time and stir fry one to two minutes; remove from skillet and keep warm. In same skillet combine green pepper, water chestnuts, onions and reserved marinade. Cook until peppers are softened. Add pasta and beef to the skillet; mix.

Garnish with chili peppers. Serves 4.

Nutritional Information
Each serving provides: 421 calories, 34 g protein, 51 g carbohydrates, 7 g fiber, 8 g fat, 71 mg cholesterol, 106 mcg folate, 20 mg iron, 834 mg sodium.