Beef Teriyaki in a Pan with Spaghetti

Votes: 2

How to Make - Skillet-Baked Teriyaki Beef with Spaghetti

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 718, total fat 21 G., saturated fats 4 G., proteins 41 G., carbohydrates 98 G., fiber 3 G., cholesterol 58 mg, sodium 983 mg, sugar 5 G.

This easy-to-make Japanese teriyaki dish is made with beef, green onions, edamame, ginger, garlic, and spaghetti. For a pleasant nutty flavor that pairs so well with the Asian sauce, use whole-wheat spaghetti.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g whole grain spaghetti
3 tablespoons vegetable oil for frying, such as canola, sunflower, or peanut oil
350 g beef flank, pat dry and thinly slice diagonally across the grain
1 bunch green onions, sliced diagonally
1 cup frozen shelled edamame beans, thawed
5 cm fresh ginger root, peeled and finely chopped
3-4 cloves of garlic, grated or finely chopped
1/3 cup teriyaki sauce
Salt and freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti pasta, beef, edamame beans, green onions, ginger root, teriyaki sauce

Cooking the dish according to the recipe:

Bring a large saucepan of water to a boil over medium heat. Salt the water, add the noodles, and cook until al dente. Drain the pasta and transfer to a serving bowl.
Heat vegetable oil in a frying pan or wok over high heat. Add the meat and stir-fry for a couple of minutes. Season generously with pepper.