Beef & Spinach Lo Mein

This recipe comes from the Spring 2015 Taste of Home magazine Quick and Light.  I don't cook fresh spinach very often and I was excited the kids both gobbled it right up along with the meat and other bright veggies.

Let's Get Crafty!

Getting the meat in some marinade:

1/4 cup hoisin sauce (this is the original recipe amount- I used about 1/4 cup)

2 tablespoons low sodium soy sauce

1 tablespoon water

2 teaspoons sesame oil

2 garlic cloves, minced

1 pound beef round steak, thinly sliced

When I'm working marinade, I like to mix all the marinade ingredients together and then gently add in the meat.  This helps ensure the marinade well mixed.

Cook spaghetti according to package instructions:

6 oz spaghetti (we did half Barilla regular spaghetti and half veggie pasta)

Cook the meat in two phases to help the pan not get overcrowded using 1 1/2 tsp canola oil each batch:

5 tsp canola oil, divided

Use 1 tsp canola oil stir fry the following:

8 oz sliced water chestnuts

2 green onions, sliced

Use 1 tsp canola oil stir fry the following:

1 red chili pepper, seeded and thinly sliced (we used a small sweet red pepper for this)

Then add the spinach to the party and prepare to be amazed by the wilting process:

10 oz package fresh spinach

The way the spinach wilts down amazes me each time.  I always think of a Rachael Ray 30 minute meal early episode where she points out the frozen spinach at the store is a very good buy because of the amount of spinach it takes to yield that small box.  Craziness!

Everything back in the pot and toss together

I had to have the crunchy noodles and chili sauce to finish it off.
This picture shows the color of the veggie pasta a little bit .

Have a great day and thanks for stopping by!