1 pound Wild Type Ranch Stir Fry Beef, or Round steak, thinly sliced

1/4 c. hoisin sauce

2 Tbsp. soy sauce

1 Tbsp water

2 tsp. sesame oil

2 garlic cloves, minced

1/4 tsp red pepper flakes (optional)

6 oz. uncooked angel hair spaghetti

4 tsp. olive oil (approx.)

1 can (8 oz.) sliced water chestnuts

1/4 c. sliced green onions

10 oz. fresh spinach, coarsely chopped

1 red pepper (bell or chili, depending on desired heat), thinly sliced

In a small bowl, combine hoisin, soy, water, sesame oil, garlic and pepper flakes.  Marinate beef in 1/4 cup of mixture for 10 minutes (longer won’t hurt). Reserve remaining marinade.

Cook spaghetti according to package directions.  Meanwhile, in large skillet or wok, stir-fry beef in 3 tsp. olive oil for 1-2 minutes, until no longer pink.  Remove and keep warm. 

 Stir-fry water chestnuts and onions in remaining oil until onions are tender. Add drained spaghetti, spinach, reserved marinade and warm beef.  Cook and stir for 2-3 minutes, or until spinach is wilted. 

Garnish with sliced red peppers and serve.