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A mouth-watering, one-dish meal in 30 minutes

1-pound boneless beef top sirloin steak, cut 1 inch thick
4 ounces uncooked vermicelli or thin spaghetti
1 package (10 ounces) fresh spinach leaves, rinsed and stems removed, thinly sliced
1 cup fresh bean sprouts
1/4 cup sliced green onions


1/4 cup hoisin sauce
2 tablespoons naturally brewed, reduced-sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 cloves garlic, crushed
1/8 to 1/4 teaspoon crushed red pepper

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips.
Combine marinade ingredients; pour half over beef. Cover and marinate in refrigerator 10 minutes.
Reserve remaining marinade.

Meanwhile cook vermicelli according to package directions. Remove beef from marinade; discard
marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (half at a time) and
stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from
skillet with slotted spoon; keep warm. In same skillet, combine vermicelli, spinach, bean sprouts,
green onions and reserved marinade; cook until spinach is wilted and mixture is heated through,
stirring occasionally. Return beef to skillet; mix lightly.

Makes 4 servings

Nutritional Information Per Serving: 331 calories; 33 g protein; 28 g carbohydrate; 10 g fat; 76 mg
cholesterol; 540 mg sodium

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