Hoisin Beef and Vegetable Stir-fry

YUM!

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

DIRECTIONS:

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.