4 cups hot cooked spaghetti
1 teaspoon sesame oil (5 mL)
1 tablespoon peanut oil, plus more as needed (15 mL)
3 large cloves garlic, minced
1 tablespoon finely chopped fresh ginger (15 mL)
3 cups DOLE® Broccoli cut into florets (450 g)
1 medium DOLE Onion, cut in half and sliced lengthwise
1 (12 oz.) boneless beef top lion steak (New York, strip, etc.) cut into thin strips (340 g)
½ cup bottled teriyaki sauce (125 mL)

Toss spaghetti with sesame oil in medium bowl.

Heat 1 tablespoon peanut oil in extra large skilled or wok over medium-high heat. Add garlic and ginger; cook, stirring 1 minute. Add broccoli florets and onion; cook 3 to 4 minutes longer.

Push vegetables to one side of skillet; add steak and additional peanut oil as needed. Cook stirring, 4 to 5 minutes or until desired doneness.

Add spaghetti and teriyaki sauce; mix well to combine all ingredients. Cook until heated through.