Spiralized Shanghai Beef and Broccoli
By August 28, 2015
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
(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 rib eye 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.