Spiralized Shanghai Beef and Broccoli

Spiralized Shanghai Beef and Broccoli

Marinated sirloin steak with broccoli and spiralized broccoli noodles in a delicious hoisin sauce. This dish is out-of-this-world good, and so filling I couldn’t even finish it! You NEED this in your life!

Spiralized Shanghai Beef and Broccoli

Here’s the deal, you know those broccoli stems you usually throw out? Well you can spiralize them and use them in place of noodles in dishes like this easy Asian stir fry for a low-carb alternative to noodles. There’s lots of spiralizers out there and I’m often asked which I use, I love my Paderno Spiralizer, it’s the easiest way to make
zucchini noodles, sweet potato spirals, carrot ribbons and more! If you don’t have one you can also use a mandolin with a julienne blade, or buy a bag of broccoli slaw.

Spiralized Broccoli

The trick to spiralizing broccoli stems is to find the thickest ones.
At least 2-inches in diameter, and cut off any pieces sticking out.
Then I used my potato peeler to smooth it out. I placed the thicker end
of the stem into the spikes which I found was the key to success.

This recipe was inspired by a meal I had with Phillip Chiang, the man who started the wildly popular Chinese restaurant chain PF Chang’s.
I got to sample their Chinese New Year menu which they are serving
right now and even got to go behind the scenes and watch them cook up
some dishes. Hope you enjoy, happy spiralizing!

Spiralized Shanghai Beef and Broccoli – Marinated sirloin steak with broccoli and spiralized broccoli stem noodles in a delicious hoisin sauce.  Points: 7 Calories: 349

Spiralized Shanghai Beef and Broccoli
Servings: 2 • Size: 1/2  • Points+: 8 • Smart Points: 7
Calories: 349 • Fat: 9 g • Carb: 29 • Fiber: 5 g • Protein: 36 g • Sugar: 5 g
Sodium: 1230 mg  • Cholest: 61 mg


For the marinade:

  • 1/4 cup hoisin sauce
  • 1/4 cup fresh squeezed orange juice
  • 2 tbsp reduced sodium soy sauce
  • 2 (6 oz total) 2-inch thick broccoli stems, spiralized
  • cooking spray
  • (2) 5 ounce sirloin steaks, 1” thick
  • 2 cups broccoli florets
  • 1 teaspoon aji sesame oil
  • 1/4 large white onion, julienned
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced


Combine the hoisin, orange juice and soy sauce with a whisk and reserve. Add sirloin steaks to marinade and refrigerate for 2 hours.

While steaks are marinating, bring a large pot of water to a boil. Place the broccoli in a wire basket and cook for about 3 to 4 minutes at a slow boil to blanch. Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.

Remove steak from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Remove from marinade, reserving the marinade for later. 

Heat a medium nonstick sauté pan on high heat, spray with oil when hot then place the steaks and cook 3 minutes on each side (for medium-rare). Transfer to a cutting board. Add the reserved marinade to the skillet, reduce heat to medium-low, bring to a boil and simmer 2 to 3 minutes.

While the steaks are cooking, place the sesame oil in a large nonstick skillet, add the onions, garlic and ginger and cook on high 1 to 2 minutes. Add the broccoli noodles, season with salt and cook 3 minutes. Add the blanched broccoli and cook until hot.

Divide the zoodles unto 2 separate plates. Place the beef on a cutting board and cut into thin strips. Lay steak on top of the noodles, top with sauce and serve.

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Spiralized Shanghai Beef and Broccoli – don't throw away those broccoli stems! Spiralize them and turn them into noodles! Smart Points: 7 • Calories: 349