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    Servings: Not specified

    Directions

    Cook spaghetti without salt as directed, drain. Place in large serving bowl; toss with 2 tsp of evoo and pepper flakes. In skillet, heat remaining evoo over med-high heat. Add beef and gingerroot; cook 3 to 5 min, turning frequently, until beef is no longer pink. Add to spaghetti; toss to mix. In same skillet, place broccoli, edamame and water. Cover and cook over med-high heat 2 min stirring once. Uncover, add teriyaki sauce, carrots and onions; cook and stir 2 min. add to beef-spaghetti mixture; toss to mix.

    Ingredients
    • 6 servings
    • 8 oz spaghetti
    • 4 tsp evoo
    • ½ tsp red pepper flakes
    • 1 lb beef chick or shoulder steak, trimmed of fat, thinly sliced
    • 1 tbs chopped ginger root
    • 3 c frozen broccoli florets
    • 2 c shelled edamame
    • ¼ c water
    • 2/3 c teriyaki sauce
    • 1 c shredded carrots
    • 6 green onions, sliced

    Parsed from recipe text (no separate ingredient records).
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