Stir Fry Beef Spinach With Noodles Recipes

Steps:

• 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.

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
• Combine marinade ingredients, pour half over beef.
• Cover and marinate in refrigerator 10 minutes.
• Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm.
• Remove beef from marinade; discord marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry (1 to 2 minutes or until outside surface is no longer pink.
• (Do not overcook.) Remove from skillet with slotted spoon; keep warm.
• In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally.
• Return beef to skillet; mix lightly.
• Garnish with chili peppers.

Steps:

• Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce., In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside., Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Steps:

• In a small bowl, whisk together soy sauce, sesame oil, cornstarch and ginger until smooth; set aside.
• Heat wok or large skillet over medium-high until a drop of water sizzles in pan. Add 1 tsp canola oil; swirl to coat.
• Add steak and stir-fry 3 minutes or until browned. Transfer to plate.
• Microwave spinach on 100 percent power for 2-3 minutes or until wilted.
• Heat remaining oil in same skillet over medium-high and swirl to coat.
• Add peppers, onions and garlic; stir-fry 3 minutes or until vegetables soften.
• Return steak to skillet. Stir soy sauce mixture and add to skillet. Stir-fry until sauce bubbles and thickens, about 1 more minute.
• Divide spinach among 4 plates; top with steak mixture and serve.