A mix of colorful vegetables and juicy, thin-sliced steak is tossed with spaghetti for this sweet and savory Japanese-inspired dinner.

Ingredients

• 1 pound uncooked thin spaghetti
• 1/4 cup sake
• 1/4 cup shoyu (such as kishibori)
• 3 tablespoons maple syrup
• 7 tablespoons olive oil, divided, plus more for drizzling
• 2 pounds boneless rib eye or flank steak, sliced into 2 1/2- x 1/4-inch strips
• 2 cups cauliflower florets, cut into 1-inch pieces (from 1 head)
• 1 cup finely chopped yellow onion (about 1 onion)
• 2 carrots, peeled and cut into 1/4-inch-thick matchsticks (about 1 cup)
• 1 bunch broccolini or broccoli (about 8 ounces), florets cut into 2-inch pieces and stems roughly chopped, divided
• black pepper

Directions

1. Bring a large pot of salted water to a boil over high. Add spaghetti, and cook according to package directions for al dente. Drain pasta; reserve cooking liquid in pot. Set aside.
2. Meanwhile, bring sake, shoyu, and maple syrup to a simmer in a small saucepan over medium, stirring occasionally. Once simmering, remove from heat. Set sukiyaki sauce aside.
3. Heat 1/4 cup oil in a large skillet over high. Add rib eye, and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer rib eye to a large plate; set aside. Wipe skillet clean.
4. Heat 2 tablespoons oil in skillet over medium. Add cauliflower, onion, carrots, and chopped Broccolini stems; cook, stirring occasionally, until vegetables start to soften, about 7 minutes. Add remaining 1 tablespoon oil and Broccolini florets; cook, stirring occasionally, until almost tender, 3 to 4 minutes, adding reserved pasta cooking liquid, 2 tablespoons at a time, as needed, to help steam vegetables and prevent sticking to skillet.
5. Return rib eye to skillet, and toss with vegetables. Increase heat to medium-high, and cook, stirring often, until heated through, about 30 seconds. Add sukiyaki sauce; cook, stirring constantly, until vegetables and rib eye are well coated and sauce is slightly thickened, about 2 minutes. Remove from heat.
6. If desired, return spaghetti to reserved warm pasta cooking liquid in pot to heat through, about 20 seconds; drain, and divide evenly among 6 shallow bowls. Top evenly with rib eye mixture and any sauce in skillet; toss to combine. Season with black pepper, and drizzle with additional olive oil. Serve hot.