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.

Uncover, reduce heat to low, and stir. Re-cover and simmer, stirring occasionally, for an additional 10–15 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.