Servings: 4 | WW Points: ~8 per serving 💙
Ingredients – Beef Marinade:
- 1 lb flank steak, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
Ingredients – Sticky Garlic-Soy Glaze:
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce (reduced sugar if possible)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp brown sugar (or substitute with 1 tsp monk fruit/stevia)
- 2 tsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
Ingredients – Stir Fry Veggies & Noodles:
- 2 tbsp oil (divided)
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 carrot, julienned
- ½ cup broccoli florets
- 2 green onions, chopped
- 10 oz egg noodles or rice noodles, cooked (use whole wheat or shirataki noodles for lower points)
- 1 tbsp toasted sesame seeds
Instructions:
- Marinate beef: Combine sliced beef with soy sauce, oyster sauce, and cornstarch. Set aside 10–15 min.
- Make the glaze: In a small bowl, mix soy sauce, hoisin, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
- Cook beef: Heat 1 tbsp oil in a skillet or wok over medium-high heat. Stir-fry beef until just browned, remove from pan.
- Cook veggies: Heat remaining 1 tbsp oil. Add bell pepper, snow peas, carrot, broccoli, and green onions. Stir-fry 3–4 min until crisp-tender.
- Combine: Return beef to pan, pour glaze over, and toss to coat. Add noodles and mix gently until everything is heated through.
- Serve: Sprinkle with toasted sesame seeds and enjoy!
💡 WW Tips:
- Use shirataki or zucchini noodles to reduce points further.
- Reduce honey and brown sugar slightly to lower points.
- Load up on veggies for bulk without extra points.
