Stir Fry Beef & Green Peppers With Spaghetti
Lucille Klein, Lehr, ND
1 pound ½-inch thick round steak
½ cup hoisin sauce*
¼ cup soy sauce
2 tablespoons water
4 teaspoons sesame oil
2 large cloves garlic, crushed
½ teaspoon red pepper flakes
6 ounces thin spaghetti
1 green bell pepper, cut into thin strips
1 8-ounce can sliced water chestnuts, drained
¼ cup sliced green onions
2 tablespoons chopped red chili peppers
*In Oriental foods section of grocery store.
Cut steak into 1-inch strips, about ¼" 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.
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.