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In a small bowl, mix together the hoisin sauce, soy sauce, water, sesame oil, garlic cloves and crushed red pepper. Transfer ¼ cup of the marinade to a large bowl, then add the thinly-sliced beef and toss to coat. Marinate the beef at room temperature for 10 minutes.
Cook the spaghetti according to the package directions. Meanwhile, in a large skillet or wok, heat 1-½ teaspoons of canola oil. Add half the beef mixture and stir-fry it for one to two minutes or until it's no longer pink. Remove the beef from the pan. Repeat the process with an additional 1-½ teaspoons of oil and the remaining beef mixture.
Stir-fry the water chestnuts and green onions in the remaining canola oil in the skillet for 30 seconds. Stir in the spinach and the remaining hoisin mixture, cooking the spinach until it has wilted. Return the cooked beef to the pan and heat it through.
Drain the spaghetti and add it to the skillet with the beef mixture, tossing everything together. Sprinkle the stir-fry with chili pepper, then serve.