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Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 462 cals, 15g fat (of which 2g saturates), 9g sugar and 0.5g salt per portion.
Ingredients
- 455g (1lb) beef top sirloin steak, cut into ¼in thick strips
- 6 tbsp reduced-sodium teriyaki sauce, divided
- 225g (8oz) uncooked whole grain thin spaghetti
- 2 tbsp canola oil, divided
- 3 cups broccoli coleslaw mix
- 1 medium onion, halved and thinly sliced
- Chopped fresh cilantro (optional)
Method
1. Toss beef with 2 tbsp teriyaki sauce.
2. Cook spaghetti according to package directions; drain.
3. In a large skillet, heat 1 tbsp oil over medium - high heat; stir fry beef until browned, 1 - 3 minutes. Remove from pan.
4. 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. If desired, sprinkle with cilantro.
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