Please enter the email you’re using for this account.
One-pot meals where you can cook the protein, vegetables and carbs all in the same space are the biggest lifesaver when you don’t have a lot of time and you need to feed a crowd. This meal is so easy it almost feels wrong to call it a recipe. I use my biggest pot and make use of the extra cooking surface area so that everything cooks evenly and quickly. This is the perfect dish to feed a crowd because it can be refrigerated and reheated easily and makes a good amount of portions.
The edamame are optional only because the cost makes the recipe much more expensive than thirty dollars. But if you already have them on hand, or any other type of green bean, by all means, add them to the dish.
2 tablespoons neutral oil, I used Gefen Canola – pantry
1 pound pepper steak or ground meat – $14.99
24-ounce bag frozen stir-fry vegetables – $8.49
12-ounce bag shelled, frozen edamame (optional)
1 pound Haddar Spaghetti or similar – approximately $.99
2 and 1/2 cups low sodium teriyaki sauce – $5.99
3 and 1/2 cups water
Heat an extra large, deep pot over medium/high heat. Add the oil once the pot is hot and swirl to coat. Add the pepper steak and stir-fry for four to five minutes.
Add the frozen vegetables and stir-fry for an additional two minutes.
Break the spaghetti noodles in half and add them to the pot. Add the teriyaki sauce and water and stir to combine. Cover the pot with a lid and bring to a boil. Uncover, reduce heat to low and stir. Re-cover and simmer, stirring occasionally for an additional 10 to 15 minutes until most of the liquid is absorbed and the pasta is fully cooked. The pasta will continue to absorb the remaining liquid and soften as it cools.
Recipe excerpted from Hana’s ecookbook Thirty Meals, Thirty Minutes, Thirty Dollars. Click here to purchase.
How Would You
Rate this recipe?
Reviews