Lo Mein

¼ cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon water

2 teaspoon sesame oil

2 teaspoons minced garlic

¼ to ½ teaspoon crushed red pepper flakes

1 pound top round steak, thinly sliced

6 ounces spaghetti or Asian noodles

4 teaspoons canola oil, divided

1 can (8 ounces) sliced water chestnuts, coarsely chopped into sticks

2 green onions, thinly sliced

3 cups (10 ounces) fresh spinach, chopped

1 red chili pepper, seeded and thinly sliced (Any small hot pepper will do.)

Combine the first six ingredients in a bowl and pour all but ¼ cup over the cut beef and allow to marinate for at least 10 minutes.  Cook the beef in some of the canola oil in two batches.  It will take about 2 minutes per batch to cook the beef until it is no longer pink.  Remove the beef from the pan and quickly stir-fry the water chestnuts and green onions in the reaming canola oil.  Stir in the spinach and remaining sauce and cook until the spinach is wilted.  Return the beef to the pan and add the drained cooked noodles.  Toss to combine and sprinkle with chili pepper if desired.