This Asian-inspired beef stir-fry recipe is loaded with crisp-tender vegetables and served over spaghetti with a sweet orange-teriyaki sauce. If you don't have spaghetti noodles in your pantry, substitute soba noodles, rice or quinoa.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine marmalade, teriyaki sauce, the water, ginger and crushed red pepper; set aside. Cook spaghetti according to package directions.

  • Meanwhile, coat a large nonstick skillet or wok with cooking spray. Preheat over medium-high heat. Add broccoli and red onion to hot skillet. Cover and cook for 3 minutes, stirring occasionally. Add carrots; cover and cook for 3 to 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.

  • Add oil to the same skillet. Add beef strips. Cook and stir over medium-high heat for 3 to 5 minutes or until slightly pink in center. Return vegetables to skillet along with sauce and cabbage. Cook and stir for 1 to 2 minutes or until heated through and cabbage is just wilted.

  • Serve immediately over the hot cooked spaghetti.


Tip: For easier slicing, partially freeze the steak before cutting it.

Nutrition Facts

1 cup beef stir-fry and 1/2 cup cooked spaghetti
279 calories; protein 25.2g; carbohydrates 30.2g; dietary fiber 4.5g; sugars 8g; fat 6.5g; saturated fat 1.5g; cholesterol 35.7mg; vitamin a iu 5585.1IU; vitamin c 59.1mg; folate 94.4mcg; calcium 108.8mg; iron 2.7mg; magnesium 42.8mg; potassium 707.8mg; sodium 259.2mg.

2 1/2 lean protein, 2 vegetable, 1 starch