I have some recipes from cook books that I use, and they never make it on the blog because I am too lazy to type them out. This is from a new Weight Watchers cookbook and I couldnt find it online but I liked it so much and I know I want to make it again, so I will take the 10 minutes to type it out so I dont lose it and can read it much easier from my laptop sitting on my counter while I cook, then from the book taking up even more space on my counter. I liked this because it was super fast, lots of flavor and I usually make chicken stir fry so it was nice this was different.
Hoisin Beef and Vegetable Stir fry
borrowed from Weight Watchers Points Plus Cookbook
**5 WW Points Plus per serving**
1/3 cup low sodium chicken broth
2 tbsp. hoisin sauce
1 tsp. corn starch
1/2 tsp. dark sesame oil
2 tsp. canola oil
1 lb. boneless sirloin steak, trimmed and thinly sliced
4 scallions, cut into 1 inch pieces
1 cup snow peas
1 red bell pepper, thinly sliced
2 garlic cloves, minced
2 cup broccoli florets
pinch red pepper flakes
Stir together broth, hoisin sauce, cornstarch, and sesame oil in a small bowl until smooth.
Heat large heavy skillet or wok over medium-high heat until a drop of water sizzles the pan.
Add 1 tsp. canola oil, and swirl to coat pan. Add Steak and stir fry until browned...3 minutes.
Transfer to Plate.
Heat remaining oil in same skillet over medium-high heat, add scallions, peas, pepper, garlic, broccoli, and red pepper flakes.
Stir fry until vegetables are tender, about 4 minutes.
Stir cornstarch mixture and add to skillet, stir fry until sauce bubbles and thickens, about 1 minute.
Return steak to skillet and cook stirring until heated for an additional minute.