If you like good Chinese food, you’ll want to try my speedy lo mein. It combines hearty steak strips and colorful veggies with a tangy sauce. It’s a cinch to throw together.
—DENISE PATTERSON BAINBRIDGE, OH
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced
1. 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 for 10 minutes.
2. Cook spaghetti according to the 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 the pan. Repeat with another 1 1/2 teaspoons oil and remaining beef mixture.
3. Stir-fry the water chestnuts and green onions in the remaining canola oil for 30 seconds. Stir in the spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to the pan; heat through.
4. Drain the spaghetti; add to the beef mixture and toss to combine. Sprinkle with chili pepper.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.