I believe I promised you a recipe, didn’t I?
I made this last week and plan on eating it again this week. It was so freaking good, I can’t even tell you. I got it out of a Weight Watchers cookbook that my mom gave me for Christmas and the book was worth it, just for this recipe.
Garlic Beef and Snow Peas
5 garlic cloves minced
1 TBSP minced peeled ginger
12 oz boneless sirloin steak, trimmed and cut into thin strips
4 scallions cut into 1 inch lengths
1 1/2 cups trimmed snow peas
1 large red bell pepper, thinly sliced
1/3 cup reduced sodium chicken broth
2 TBSPs reduced sodium soy sauce
1 tsp sugar
1 1/2 TBSP cornstarch
1 TBS water
1/2-1 tsp chilli garlic sauce
Spray a non-stick wok with non-stick spray and set over high heat. When pan is hot enough for a drop of water to sizzle in it, add the garlic and ginger and stir fry until fragrant (approx 1 min). Add the beef and stir fry until browned (approx 3 mins).
Add the scallions, snow peas and red pepper, stir fry approx 1 min. Add the broth, soy sauce and sugar and bring to a simmer. Reduce heat and simmer, stirring occasionally (approx 2 mins).
Meanwhile, in a mug, stir together cornstarch, water and chilli garlic sauce until smooth. Add to the wok and stir fry until the sauce thickens and bubbles (approx 30 seconds).
Makes 4 one-cup servings
Calories: 159; Fat: 3 grams; Fiber: 2 grams; POINTS value: 3
Now, my tips are thus: make sure you have everything prepped before you start (veggies cut up, meat sliced, cornstarch mixture mixed) because it cooks extremely fast. Also, be careful with that chilli garlic sauce. I cut the recipe in half but figured I would use the entire amount of the chilli garlic sauce because a) I like spicy and b) I’m no wimp. My mouth was on fire for at least an hour after I finished eating. I also served this over quinoa and it sopped up all the yummy sauce. So, so good.