1 pound rond tip steaks (1/8--1/4" thick)

6 ounces uncooked thin spaghetti

1 package (10 oz.) fresh spinach, stems removed -- thinly

sliced 1 can (8 oz.) sliced water chestnuts -- drained

1/4 cup sliced green onions

2 Tablespoons chopped red chili peppers

Marinade: 1/4 cup hoisin sauce

2 Tablespoons reduced-sodium soy sauce

1 Tablespoon water

2 teaspoons dark sesame oil

2 large cloves garlic -- crushed

1/4 teaspoon crushed red pepper

Stack beef steaks; cut lenthwise in half and thein crosswise into 1" wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions. Keep warm.

Remove beef from marinade; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (half at a time) and stir fry 1 to 2 minutes or until outside is no longer pink. (Do not overcook). Remove beef. 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 beef to skillet; mix lightly. Garnish with chili peppers. 5 servings.