Active Time: 20 minutes
Total Time: 35 minutes • Serves: 4
1 tablespoon Schnucks canola or vegetable oil
12 ounces boneless sirloin steak, cut crosswise into 1/4-inch-thick slices
1 small yellow onion, finely chopped (about 3/4 cup)
1/2 red bell pepper, cut lengthwise into 4 pieces, then each piece sliced crosswise
1/2 yellow bell pepper, cut lengthwise into 4 pieces, then each piece sliced crosswise
2 large garlic cloves, minced or 2 teaspoons refrigerated Gourmet Garden™ chunky garlic blend
1-1/2 tablespoons grated peeled fresh ginger or refrigerated Gourmet Garden™ ginger spice blend
1/2 (16-ounce) package spaghetti, noodles broken in half
1 can (14.5 ounces) less-sodium beef broth (1-3/4 cups)
3/4 cup water
1/3 cup teriyaki stir-fry sauce & marinade
2 teaspoons sesame oil
1. In nonstick 12-inch skillet, heat canola oil over medium-high heat. Add beef and cook 1 to 2 minutes or until lightly browned but still slightly pink in spots, stirring occasionally. With slotted spoon, transfer beef to plate.
2. Add onion and bell peppers to same skillet and cook 2 minutes, stirring frequently. Stir in garlic and ginger and cook 1 minute. Transfer pepper mixture to plate with beef. Add spaghetti to same skillet and cook 2 minutes, stirring constantly.
3. Stir in broth, water and teriyaki sauce; heat to boiling. Reduce heat to medium-low and cook, covered, 14 to 16 minutes or until spaghetti is tender, stirring occasionally and adding beef mixture and any juices on plate to skillet during last 2 minutes of cooking. Remove skillet from heat; stir in sesame oil. Makes about 6 cups.
Each serving: about 542 calories, 19 g total fat
(6 g saturated), 66 mg cholesterol, 1171 mg sodium,
56 g carbohydrate, 3 g fiber, 10 g sugars, 31 g protein
Try substituting sliced boneless, skinless chicken breasts for beef.