Beef & Spinach Lo Mein
If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 5
white meat free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 1/4 cup hoisin sauce
- 2 green onions sliced
- 4 teaspoons canola oil divided
- 1 can (8 ounces) sliced water chestnuts drained
- 1 pound beef top round steak thinly sliced
- 6 ounces uncooked spaghetti
- 1 package (10 ounces) fresh spinach coarsely chopped
- 1 red chili pepper seeded and thinly sliced
- Carbohydrate 37.9889946936622 g
- Cholesterol 56.6294538803246 mg
- Fat 17.6153607859068 g
- Fiber 3.37314169640892 g
- Protein 26.4291876345588 g
- Saturated Fat 4.94247516054118 g
- Serving Size 1 1 servings. (263g)
- Sodium 265.997641810221 mg
- Sugar 34.6158529972533 g
- Trans Fat 1.9693316274277 g
- Calories 415 calories
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.
