I created this dish on a whim to feed my kids one night when they were hungry teenagers. It has since become a dinnertime staple.
—Judy Batson, Tampa, FL
Start to Finish: 25 min. • Makes: 4 servings
1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
6 tablespoons reduced-sodium teriyaki sauce, divided
8 ounces uncooked whole grain thin spaghetti
2 tablespoons canola oil, divided
3 cups broccoli coleslaw mix
1 medium onion, halved and thinly sliced
Chopped fresh cilantro, optional
1. Toss beef with 2 tablespoons teriyaki sauce. Cook spaghetti noodles according to the package directions; drain.
2. In a skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan.
3. In same skillet, heat remaining oil over medium-high heat; stir-fry coleslaw mix and onion until crisp-tender, 3-5 minutes. Add spaghetti and remaining teriyaki sauce; toss and heat through. Stir in beef strips. If desired, sprinkle with cilantro.
Per 2 cups: 462 cal., 13g fat (2g sat. fat), 46mg chol., 546mg sod., 52g carb., 8g fiber, 35g pro.