Hoisin Noodles with Beef and Broccoli

Daily Inspiration S


An Asian-inspired dish from Weight Watchers -- makes enough for leftovers.

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20 Min


20 Min


Stove Top


5 c
small broccoli florets
1/2 lb
soba noodles (or vermicelli)
1 1/2 lb
flank steak, trimmed
3 Tbsp
hosiin sauce
lime, juiced
1 1/2 tsp
asian chili-garlic sauce
1 tsp
red bell pepper, thinly sliced
onion, thinly sliced
1 Tbsp
fresh ginger, peeled and minced

Directions Step-By-Step

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.
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.
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.
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.
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.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Chinese
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy