Ingredients

serves 4

　　Salt

　　1 pound whole-wheat spaghetti

　　3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut

　　3/4 pound flank steak, patted dry and thinly sliced on an angle

　　Coarse black pepper

　　1 bunch of scallions, cleaned and trimmed of root end and rough tops, sliced on an angle

　　1 cup frozen shelled edamame, defrosted

　　2 inches of fresh gingerroot, peeled and grated or finely chopped

　　3 to 4 garlic cloves, grated or chopped

　　1/3 cup teriyaki sauce

　　

Step 1

Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente. Drain the pasta.

　　

Step 2

Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic, then stir-fry for 2 minutes more and stir in the sauce. Toss the stir-fry with the noodles and serve.

　　Rachael Ray's Look + Cook