Beef Teriyaki in a Pan with Spaghetti

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Add green onions, edamame, ginger, and garlic. Stir-fry for another 2 minutes and add teriyaki sauce. Add the noodles, toss, and serve.