Hoisin Noodles With Beef and Broccoli |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An Asian-inspired dish from Weight Watchers - great for quick stir-fry dinners (7 points per 2 cup serving). Makes enough for leftovers. Ingredients:
5 cups small broccoli florets |
1/2 lb soba noodles (or vermicelli) |
1 flank steak, trimmed (1 1/2 pounds) |
3 tablespoons hoisin sauce |
1 lime, juiced |
1 1/2 teaspoons asian chili-garlic sauce |
1 teaspoon cornstarch |
1 red bell pepper, thinly sliced |
1 onion, thinly sliced |
1 tablespoon fresh ginger, peeled and minced |
Directions:
1. Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
2. Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
3. Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
4. Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
5. Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.
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