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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Categories:
Pin It To Save For Later!
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?
Pingback: Spiralise Woody Broccoli Stems Into Tasty 'Noodles' | Lifehacker Australia
Pingback: Spiralize Woody Broccoli Stems Into Tasty “Noodles”
Pingback: 9 Awesome Bloggers Share Their Favorite Spiralized Recipes — On Trend | Caribbean Blogz
Pingback: Health and weight loss club - Page 7 - Poodle Forum - Standard Poodle, Toy Poodle, Miniature Poodle Forum ALL Poodle owners too!
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