Our family loves eating Asian cuisine. When we go out to a restaurant, it is typically for either Chinese food or seafood. So, when we are craving something a little out of the ordinary at home, we typically turn to fare with a flair from the Orient.
This dish satisfied every picky eater at our house. It was flavorful as well as lower in fat and higher in flavor than what we would get at a restaurant.
Beef and Spinach Lo-Mein
363 Calories per 1 1/3 cup serving. Adapted from the New Taste of Home cookbook
To make the marinade:
1/4 cup hoisin
2 T. low sodium soy sauce
1 T. water
2 tsp sesame oil
2 garlic cloves, minced
1/4 to 1/2 tsp red pepper flakes (depending on how hot you like it!)
Combine these ingredients in a small bowl and set aside 1/4 cup of the marinade to marinate the meat.
For the Lo-Mein:
1 pound lean steak, thinly sliced
6 oz uncooked spaghetti
4 tsp canola oil, divided
8 oz can water chestnuts, drained and chopped
1 green onion, sliced (about 1/4 cup)
10 oz fresh spinach, chopped
Marinate the meat for about 10 minutes or so. Cook the spaghetti and drain it. Stir fry the meat in 2 tsp oil until it reaches the doneness that you like. We like ours to be medium. Remove from pan and keep warm. Add remaining 2 tsp oil and stir fry the water chestnuts and green onions until tender and fragrant. Stir in the cooked spaghetti and chopped spinach and toss well to combine. Stir in the meat and the remaining marinade and cook until spinach is wilted.