Spiralized Shanghai Beef and Broccoli
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.
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
Ingredients
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
Instructions
- 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.
Last Step:
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This tasted restaurant quality and was super easy to prepare at home. We found zucchini noodles were just as tasty as broccoli noodles. Felt like we ordered takeout!
I made this without the ginger and it was bland and tasteless. Guess it does make a difference!
I must say, slam dunk on this one! I used NY strip because that’s all I had on hand. It was perfect! Tender, flavorful and a good size portion. I will for sure make this again. Thanks Gina!
Gina – any chance this could be in a slow cooker or Insta-Pot using flank steak?? Sounds amazing! Thx!
This was delicious. My husband said it tasted a little sweet. Any suggestions on how to cut the sweetness down? I’m guessing it was the Sause. Overall 5 stars. I used broccoli slaw (picked out the broccoli pieces) I will double the recipe next time to feed the whole family. Thank you again for a great recipe!!
Very good. We grilled the steak and finished the broccoli on the stove top. Loved the orange marinade.
This comes together well and is a delicious one dish meal. This recipe gave me the opportunity to use my newest kitchen gadget. Using the stalk for noodles is a healthy idea. I do so appreciate your weekly menus. They help me greatly in meal planning.
What is the yield?
2 servings
Could chicken breast be subbed in for the beef? Has anyone tried?
I’m going to saute a little bit of cooked chicken breast tonight as an option for someone who doesnt like steak.
Hi Gina!
I just wanted to Thank you for providing these weekly meal ideas, please keep sharing! A grocery list too is so amazing,
I am a personal trainer and I share these with my clients!
Thank you so much for all you do to keep us healthy and eating delicious food ????????????????
Omg. Make this you won’t be disappointed. It turned out amazingly delish. I made a bit more of the marinade and turned out to be just right. Yum!! Thanks Gina!
Does step 5 mean you add the steaks back in while the sauce is simmering?
Hi Gina, I was looking for a stir fry to use for steak I had left over. This was definitely the ticket. Neither my husband nor I like broccoli so I made zoodles out of yellow squash and sautéed bell peppers and mushrooms for the veggies. I heated the steak in the sauce after it was thick and the taste was awesome. I’ve been craving chinese take out but am now fully satisfied (and full)… Thank you for this wonderful recipe!
You’re welcome!
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Can you do this in the instant pot
I wouldn’t as this is fast in the skillet.
Looks so yummy, and I just got the spiralizer for my kitchen-aid. Just curious why the sodium and Carbs are so high?
Because of the ingredients chosen by the chef of course.
I made this tonight and it was delicious! The veggies are tasty enough to make as a side for other dishes.
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Question, love this recipe but I find when I cook the steaks following the recipe the marinade is causing the steak to burn completely on the outside. Any tips?
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Do you have a chicken and broccoli recipe?
Is the calories of 349 per serve or for the whole lt?
Do you happen to have the SmartPoints for this recipe?
This was my first spiralizer recipe….we bought an Inspiralizer over the holidays (which I must say is quite a nifty device). I had a 9 oz. piece of sirloin…if I had tried to cook whole, I would have killed it. After searing, we ended up slicing it thin and then finishing in the pan in which we had cooked the broccoli mix. It only took literally 1 minute, and the beef stayed nice and tender. My husband snuck a few hot pepper flakes in, and that was a nice addition. I also think next time I might add a carrot for color. I had a hard time spiraling the broccoli stems because they were not very large….I bought the biggest ones available but they were still only about 1". Flavor was fantastic – yummy first attempt!
I made this last night and it was delicious. I used my kitchenaid spiralizer attachment and there were not enough noodles and they were thick. I think it is just how this brand cuts. Cooked my broccoli in a steamer bag and it worked. Loved the steak and the sauce was delish. Next time I am going to skip the noodles and just make with the broccoli trees. My MIL was impressed with the steak and sauce. This is a keeper.
I received a spirilizer as a Christmas gift. Used it tonight for the first time on this recipe. A lot of steps in the prep work and many pots and pans used. I rated this dish a 7 and husband a 4. He said it was lacking flavor with the vegetables. Would make again and he recommended a Cajun spice added while cooking. I found the broccoli stems didn't create enough noodles so I used on zucchini also.
Yum yum yum! I have a spiralizer and I can't wait to try this one out. I wish you could come cook for me 😛
This tastes amazing …made it tonight!!! Pity my steak was a little chewy, but the flavour just about made that bareable!
Def prefer spiralised broccoli instead of zucchini..will be blanching then freezing my stalks from now on!!
Can I ask which spiralizer you find to work the best for veggies?
The ingredients say sirloin steak but the directions mention rib eye. Which is it? Rib eye has more fat in it, doesn't it? The recipe sounds good regardless. I will try this with zucchini noodles instead of the broccoli noodles – just a personal preference.
It's sirloin. Thanks for noticing, it's fixed.
Hi how many servings does this make! That information is missing
2 servings. Sorry!
Gina, this looks great!! I'm allergic to oranges and tangerines, but other citrus is ok. Could I substitute lemon or lime juice for the orange juice? Thank you! Carol
Is there anything I can use to substitute the sesame oil?
Gina, once again your recipe was a hit at our house! Thanks for sensible methods and tasty combinations. We love Asian food, and this was very yummy. I found that I needed to cook the steaks much lower and about twice as long, even though they were at room temp. Nonetheless, we gobbled it all up and my husband in particular LOVED this recipe. You inspired me to purchase a Paderno Spiralizer as well. Wonder why I waited so long!
I love the flavor of this dish, but the preparation was way too complicated for my energy levels, even though I've been cooking for more than 50 years. I ended up slicing my meat first and marinating it overnight, which worked well. In the future I would do it without the zoodles and would simply cook the broccoli most of the way through instead of going through the blanching process. I don't mind making complex recipes, but in this case I would definitely opt to simplify it.
Could you identify which model of Paderno spiralizer you use. The first one I found when I clicked the link had comments about the handles breaking easily .. some multiple times. I've tried several of your recipes and love them. The spiralized sweet potato chicken casserole is out of this world .. sweet and hot, crunch and soft .. but the sweet potato was hard to do on my little hand spiralizer. Any help in getting the same one you use will be greatly appreciated.
These broccoli stems spaghettis are genius, love that!
I made this recipe last night and it came out really yummy – however, there were a few issues that I've detailed below. As an FYI, I left out the "zoodles" because I don't have a spiralizer. Recipe came out fine using just the broccoli florets, and it cut down on time as well.
Okay, so here were my issues:
1) The recipe uses waaaay too many pots and pans. Two skillets (or in my case three – see #2 below), a pot, a basket, a cutting board, a colander to drain the blanched broccoli, a bowl to put the ice water/blanched broccoli in. It's a LOT for a weeknight dinner. I think it shouldn't be too hard to consolidate skillets at least.
2) I had a big issue with cooking the sirloin steaks. Because of the high sugar content of the hoisin sauce/orange juice marinade, the marinade that clung to the steaks burned very quickly and created lacy, burned crisps around and on the steaks. While I was able to brush most of it off the steaks, it made the skillet unusable for reducing the marinade afterward ( tried to wipe off the skillet with a paper towel after the steaks were done, but a lot of it was too burnt and stuck on to just wipe off), so I had to use YET ANOTHER skillet.
3) I have a hard time believing there is only 5 grams of sugar per serving. Hoisin sauce is MOSTLY sugar (17g per two tablespoons), plus the addition of orange juice makes that even higher for the marinade. While we only used a teaspoon or so per person of the reduced marinade to finish the dishes, I would bet that is still way more than 5 grams of sugar, plus whatever marinade clung/absorbed into the steaks. Just something to be aware of if you are being sugar- or carb-conscious.
4) The sesame oil. First, 1 tsp is really not enough to cook the large amount of onions, garlic, ginger, and broccoli without it being too dry and/or tasteless. I probably ended up using a few teaspoons. Second, you really aren't supposed to cook sesame oil at high temps because it has a low burnpoint. It is really mostly used as a finishing oil or dressing. So I cooked the veggies on a low temp instead of the recommended high.
Hope these tips help!
Thank you for your feedback, I just read it AFTER I made the meal. I would agree will all the points/observations with the exception of the steak burning, I did not have this issue. I used a stainless steel pan. I also found the broccoli stems very tough. I just re read the verbiage before the recipe and found I was suppose to peel the broccoli stems. Make sure the broccoli is seasoned well as you cook in the last step.
This looks so tasty! I think i shall do what Prescilla has done and use courgette's for more noodles
good idea…
I didn't have big enough broccoli stems, so I spiralized a zucchini for more noodles. I added the zoodles in at the very end for a minute, then took it off the heat and tossed. Was delicious!
Not sure what I did wrong, but the stems wouldn't spiralize. they would break into tiny pieces right away.
Thank you sooo much for this recipe! It is absolutely delicious! The sauce really brings everything together. And, I love finding a use for the broccoli stems – now I will be scouring the markets for the thickest ones I can find. A huge hit here. Thank you!
Looks amazing! Can you please recommend something to use instead of the orange juice? I am allergic to oranges (and tangerines) but limes and lemons give me no reaction. Thank you! Carol
What is aji sesame oil?
It's a sesame oil that is a little spicy. It is infused with chillies
Where do you find aji sesame oil? I can’t find it on Amazon or anywhere?
I think you can google sesame chili oil, or just add some crushed red pepper to your sesame oil
Can I make this with oyster sauce instead of hoisin sauce? Can't wait to try it!
Cooked this last night and it was delicious!! Husband loved it too 🙂
Thanks! Glad you both liked it
I finally took the plunge and ordered the Paderno spiralizer that you use in so many delicious looking recipes! I tried using a handheld julienne peeler (like a potato peeler but with a blade for julienne-style veggies) and it was ok…not at all the same though. So excited for it to arrive so I can finally try recipes like this one!!
You're gonna love it
I was wondering if you can marinate longer than 2 hours. I would like to make for a weeknight dinner, but wasn't sure if I put steaks in before work it would be too much.
You should be fine if you marinate longer
Hi, Gina, your recipes look so delicious! Are there any benefits to the 4-blade Spiralizer versus the 3-blade? When using the Spiralizer, can any veggies be spiralized ahead of time and refrigerated before having to cook?
I usually spiralize right before cooking…but I'm sure you could do it before hand and just refrigerate it. The four blade probably makes a cleaner spiral…if that makes sense.
This was very tasty. I couldn't find broccoli with large enough stems to spiralize, so I just sliced the stems thin enough to cook with the florets. Personally, I think it needs a little more sauce and cooking the steak on "high" was too hot. Medium/high was better. I will make it again and hopefully find larger stem, cuz I love to spiralize! 🙂
great!
Yes, I think I totally ruined my non-stick pan cooking it on high.
Gina – the sauce you are referring to at the end, is this the reserved marinade?
yes
Isn't that a health issue though? Using the marinade that came into contact with the raw beef without cooking it first ?
the recipe says to cook it
I've always felt bad about throwing those big stalks of broccoli away. Turning them into noodles is a brilliant idea.
I'm anxious to try this! Thank you. I make my own Teriyaki sauce, but I think I will stick with a store bought Hoisin.
The name of the recipe made me giggle. I pictured spiralized beef! I saved the recipe as Shanghai Beef and Spiralized Broccoli. Yummy looking by any name!
Gina, this was awesome Will definately use over and over. Thank you!
Brilliant
Something to do with icky broccoli stems? I'm in! I haven't had much luck with cooking zucchini noodles so far…they're always overcooked and mushy or not cooked enough. I'm very curious to try this out!
These don't get watery, so you will probably love this.
I purchased this spiralizer last summer, and am delighted you are posting recipes using this wonderful kitchen tool. I am truly enjoying your food blog and after reviewing your cookbook several days ago, I placed it at the top of my Wish List. Would love to see more recipes for 'spiralizing' and the slow cooker. Thank you.
I can not have citrus. Any substitutions?
Yum! I made something similar to this the other day. SO GOOD!
What could I use instead of orange juice? I have a citrus allergy. This sounds really tasty! Thanks!
I'd think the orange juice mostly delivers acid and a little sweetness. . . maybe some vinegar for acid and a little honey/agave/brown sugar? Rice wine vinegar, apple cider vinegar, etc.
Please let us know which spiralizer that you use. There are tons of them on the market but you're the expert and I would prefer to get the one you use for your fabulous recipes. Thank you.
She uses the Paderno brand. I just bought one. You can find them online at Amazon. I know Williams & Sonoma also carry them (approx $39).
Mmm this looks so delicious and healthy 🙂
http://www.gemmacarey.com/
Yummy! Zoodles!!
Sirloin or rib-eye?
I would use sirloin because it is more lean than rib eye.
Yum! Do you know of a GF alternative for hoisin sauce?
The hoisin sauce I buy at Kroger says gluten free on the jar. It's the only brand they have, but I can't remember the name of it. It's with the Asian food.
Have I told you lately (for the one millionth time) that I <3 you? Cannot wait to try this!
Do you not cook the broccoli noodles?
Yes, forgot to write that, just adjusted!
WOWIE! That looks delicious! I have never thought to spiralize broccoli.
www.ohmyleopard.com
me either…good idea I do throw out those ugly stems….lol
We don't have a spiralizer, but this might inspire me to pick one up! I'm not a zucchini or squash lover, so I hadn't thought it was for me. This is a great idea, though! We love Chinese food in our house, so this healthier version is a win! Thanks for sharing the recipe.
I have one too..I think because of you:) Thank you..never thought of broccoli..
You're so pretty!
Love your book!
Monique
It's great and doesn't get soggy!
I recently got a spiralizer. I have to try this!
I got that machine in the mail today! Broccoli noodle! Genius!!!
-Christina M
Do you blanch the spiralized stems too?
No, raw, then cooked three minutes.
That is amazing! I have a spiralizer on my wish list, I think it's time to get one!
Nhammy! So nice 🙂
kiss
food&emotions
http://fefoodemotions.blogspot.pt
This looks so good. Will be trying ASAP!
Just made this and we loved it! When I enter it into the recipe builder, it is showing as 10 PP not 8?
Actually 11 pp. I had a different beef in there before.
Did you use the raw beef weight? it weighs less after cooking, that might be the difference?