One-Pot Beef-and-Vegetable Lo Mein

Recipes and photography by Hana Itzhaki

The edamame are optional only because the cost makes the recipe more expensive than $30. But if you already have them on hand, or any other type of green bean, then by all means, add them to the dish. I used Soy Vay brand of teriyaki sauce because I wanted the low-sodium variety, but there are less expensive brands such as Trader Joe’s that you can use if you want to reduce the cost more.

• 2 tablespoons neutral oil (I used canola)
• 1 pound pepper steak or ground meat
• 24-ounce bag frozen stir-fry vegetables
• 12-ounce bag shelled frozen edamame (optional)
• 1 pound spaghetti
• 2½ cups low-sodium teriyaki sauce (I used the entire bottle of Soy Vay brand sauce)
• 3½ cups water

Total: $34.46

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 4–5 minutes.

Add the frozen vegetables and stir-fry for an additional 2 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.