Sticky hoisin beef stir fry recipe

5 Sept 2017

I've loved cooking from a very young age and food is something I really enjoy sharing here on the blog, with a whole section on scrumptious restaurant reviews - but something I want to share more often is family friendly recipes that are not only easy to make but Weight Watchers friendly meals too. I thought I'd kick things off with a stir fry, the very first dish I learnt to cook by myself 18 years ago in Year 7 Food Technology and still one of my absolute favourite meals today.

Stir fry is a favourite family dish in this house and also one of the first meals Willow had (check out this Instagram snap!) when we first started baby-led weaning. I really love oriental flavours and I'm also really big on packing meals with lots of vegetables, so this makes a great meal that's filling and tasty, not forgetting super quick to cook!

Sticky hoisin beef stir fry recipe
Sticky hoisin beef stir fry recipe

Peel and finely slice, or grate, the ginger and garlic (garlic is optional, this dish is just as delicious without it so if you're not a fan, leave it out), before mixing with the honey, soy sauce, hoisin sauce and five spice in a mixing bowl. Add 60ml of water and mix thoroughly.

Slice your meat into evenly sized strips before adding to the sauce to marinade.
As an alternative to beef, chicken and pork also work well with this recipe.

Chop or slice your red and yellow pepper, red onion, leek, shallots, chestnut mushrooms and fresh greens/kale to your liking. We like slices of vegetables in our stir fry so everything is swiftly turned into long strips!

Heat a large non-stick pan (or wok, if you're fancier than us) with 1 teaspoon of oil, chuck in your peppers and onions and cook for 3-4 minutes, or longer if you prefer softer vegetables. Add your meat (reserve the sauce), leeks and fresh greens or kale, cook for further 3-4 minutes.

Whilst your stir fry is cooking, heat a large pan with 400ml water and pop your noodles in. Fine egg noodles take no more than 3-4 minutes to cook once the water starts boiling, so keep an eye on them and drain as soon as they are ready.

As the water for your noodles starts to boil, add the remainder of the sauce to your stir fry and cook for 1-2 minutes until slightly reduced (longer if you want a thicker consistency to your sauce).

Plate up your noodles, add a generous helping of your stir fry on top and tuck in!

If you give this recipe a try, I'd love to know what you think (you can even show me a picture of how it turned out by tagging me on social media @TattooedTealady!) and for those of you who are on Weight Watchers like me, this recipe works out at 16 SmartPoints per serving.