Recently in the Australian Weight Watchers Magazine this recipe was published. I must say it looked very nice the first time I read the recipe and it was also raved about on the Weight Watchers forums for several weeks.
So you know what that means, right? I just had to give it a go and of course, made a few minor changes to the recipe to suit us.....
Firstly I don't like microwaving vegetables for an asian style dish. I always prefer to cook them fresh so I removed the beef strips from the wok, proceeded to stirfry the vegetables and then when just about cooked I returned the beef strips to the wok.
Secondly as a family we love saucy chinese dishes especially when serving with steamed rice so I made a little more sauce which I added just before the end of the cooking process.
Stir Fried Beef with BBQ Sauce
Adapted from: WW Magazine (Australia)
Points per serve: 6.5
2 cloves of garlic crushed
3 tablespoons tomato sauce
3 tablespoons hoisin sauce
3 tablespoons maple syrup
500 grams beef, thinly sliced
3 green shallots, cut into 3 cm lengths
1 medium carrot, thinly sliced
150 grams broccoli, cut into small florets
80 grams snow peas, trimmed
2 tablespoons dry sherry
2 cups steamed rice, to serve
Combine garlic, 2 tablespoons hoisin sauce, 2 tablespoons tomato sauce and 2 tablespoons maple syrup in a large bowl. Add shallots and beef allowing to marinade for at least 15 minutes (longer if you can).
Heat oil in a wok or large non stick frying pan over high heat. Cook beef mixture in batches until browned. Remove from heat and repeat with the remaining beef mixture. To the same pan stirfry the carrot and broccoli for 2 - 3 minutes. Return beef mixture to the pan along with the snowpeas. Add remaining combined sauces and dry sherry. Stir fry for a further 2 - 3 minutes or until beef is cooked through.
Serve with steamed rice.
N0te - 3/4 cup rice yields approx 2 cups cooked