Recipe information
Yield
serves 4
Ingredients
Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch of scallions, cleaned and trimmed of root end and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches of fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce
Preparation
Step 1
Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente. Drain the pasta.
Step 2
Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic, then stir-fry for 2 minutes more and stir in the sauce. Toss the stir-fry with the noodles and serve.
