Spiralized Shanghai Beef and Broccoli

By abbeysue Submitted at August 28, 2015

Spiralized Shanghai Beef and Broccoli
photographer: www.skinnytaste.com


  • 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


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutritional Facts

9 g
5 g
36 g
5 g
1230 mg
61 mg
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