Ingredients
Equipment
Method
- Cook spaghetti according to package directions until al dente, typically 8-10 minutes in boiling water.
- While pasta cooks, brown ground beef in a large skillet over medium heat until no longer pink, breaking it up with a wooden spoon as it cooks.
- Add thawed stir-fry vegetables to the skillet with the cooked beef.
- Pour in the beef gravy, then season with soy sauce, garlic powder, and pepper.
- Bring mixture to a boil, then reduce heat, cover, and simmer for 8-10 minutes until vegetables are crisp-tender.
- Drain the cooked spaghetti thoroughly and add it directly to the beef and vegetable mixture.
- Stir everything together until the noodles are completely coated with the savory gravy. Adjust seasonings if needed before serving.
Nutrition
Notes
This recipe is incredibly versatile - feel free to substitute ground chicken or turkey for a leaner option, or use crumbled tofu for a vegetarian version. You can also swap the frozen vegetables for fresh ones that need using up, just adjust cooking time accordingly. For a homemade sauce alternative, combine beef broth with cornstarch and additional soy sauce instead of using jarred gravy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to refresh the sauce.