Enjoy this delicious, restaurant-quality dish in the comfort of your own home.
- In nonstick 12" skillet, heat canola oil over medium-high heat. Add beef and cook 1-2 minutes or until lightly browned but still slightly pink in spots, stirring occasionally. With slotted spoon, transfer beef to plate.
- 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.
- Stir in broth, water and teriyaki sauce; heat to boiling. Reduce heat to medium-low and cook, covered, 14-16 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.
542 Calories Per Serving
SATURATED FAT: 6G