1 lb. Buffalo Sirloin steak 6 oz. cooked thin spaghetti 1 pkg. fresh spinach, stems removed and thinly sliced (10 oz.) 1 can sliced water chestnuts, drained (8 oz.) 1/4 c. green onions, sliced 2 TBS. red chili peppers, chopped Marinade: 1/4 c. hoisin sauce 2 TBS. reduced-sodium soy sauce 1 TBS. water 2 tsp. dark sesame oil 2 large cloves garlic, crushed 1/4 tsp. crushed red pepper Stack steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; add buffalo, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions; keep warm. Remove meat from marinade. Bring marinade to a rolling boil; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add buffalo (half at a time) and stir-fry 1 to 2 minutes or until outside is no longer pink. (Do not overcook). Remove buffalo; 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 buffalo to skillet; mix lightly. Garnish with chili peppers. Makes 5 servings |