Teriyaki Beef & Noodles
- Minutes to Cook:
- Number of Servings: 7
Ingredients
8 oz mulitgrain or whole wheat spaghetti4 t olive oil1/2 t crushed red pepper flakes1 lb shoulder blad steak, sliced thin1 T finely chopped ginger root3 Cups frozen or fresh broccoli florets2 Cups frozen shelled edamame1/4 Cup Water2/3 Cup reduced-sodium teriyaki sauce1 Cup shredded carrots6 green onions thinly sliced
-Cook spaghetti as instructed on the box. Toss with 1/2 of the oil and red pepper flakes
-In the meantime in a large skillet heat the remaining oil over medium/high heat. Add beef and ginger root, cook 3-5 minutes, turning frequently, until beef is no longer pink. Add to spaghetti mixture and toss.
-In the same skillet, put broccoli, edamame and water. Cover and cook over medium/high heat 2 minutes, stirring once. Uncover add teriyaki sauce, carrots and onions; cook and stir 2 minutes. Add to beef/spaghetti mixture; toss to mix and serve.
Makes 6 servings
Number of Servings: 7
Recipe submitted by SparkPeople user MINNOW1982.
-In the meantime in a large skillet heat the remaining oil over medium/high heat. Add beef and ginger root, cook 3-5 minutes, turning frequently, until beef is no longer pink. Add to spaghetti mixture and toss.
-In the same skillet, put broccoli, edamame and water. Cover and cook over medium/high heat 2 minutes, stirring once. Uncover add teriyaki sauce, carrots and onions; cook and stir 2 minutes. Add to beef/spaghetti mixture; toss to mix and serve.
Makes 6 servings
Number of Servings: 7
Recipe submitted by SparkPeople user MINNOW1982.
Nutritional Info Amount Per Serving
- Calories: 468.2
- Total Fat: 16.3 g
- Cholesterol: 61.5 mg
- Sodium: 2,938.1 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 9.0 g
- Protein: 30.2 g
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