Grate apple on a box grater into a large bowl. Stir in soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger and hot pepper flakes (if using) until well-combined. Stir in steak and onions. Marinate for at least 30 minutes or up to 1 day.

Cook spaghetti according to package directions.

Meanwhile, heat half the oil in a large wok or skillet set over medium high heat. Add broccoli, cabbage and carrots and stir-fry until tender-crisp. Remove to bowl. Add remaining oil to wok.

Use tongs to remove beef and onions from marinade to wok (reserving marinade in bowl). Stir-fry for 2 minutes or until just starting to brown.

Add hot spaghetti, stir-fried vegetables and reserved marinade. Cook, tossing, for 2 to 3 minutes or until the skillet mixture is saucy and hot throughout. Sprinkle with toasted sesame seeds (if using)

• Par-freeze the round steak for 20 to 30 minutes to make it easier to slice, or buy the pre-sliced beef for Asian hot pots (fondue) available in your freezer section.
• Shortcut the vegetable preparation by using 6 cups (1.5 L) broccoli or kale slaw instead of the chopped vegetables.
• Increase hot pepper flakes to taste for a spicier noodle bowl.
Per serving (1/4 recipe or 2 cups/500 mL): 580 calories, 15 g fat, 2.5 g saturated fat, 570 mg sodium, 74 g carbohydrates, 7 g fibre, 19 g sugars, 33 g protein.
Excellent source of vitamin A, vitamin C, niacin, vitamin B6, folate, vitamin B12 and zinc.
Good source of thiamin and riboflavin.