How many times have you gotten a nice head of broccoli on a long thick stalk and just tossed away the stalk? Or maybe you trimmed the stalk and chopped it up to use it in soup? Well, here’s an idea; spiralize it and eat it as pasta! Best done with a nice thick stalk. All you have to do is trim the knobs off so it is somewhat smooth on the outside and then set it up in your spiralizer with the shredder blade to make spaghetti strands. It’s that easy!
This recipe pairs Shanghai Beef with Spiralized Broccoli Pasta. The broccoli florets are blanched in water and the noodles are cooked up stir fry style with sliced onion, garlic and fresh ginger. The beef is marinated in a mixture of fresh orange juice, hoisin sauce and soy. Cooked quickly in a hot skillet, it takes only minutes to prepare the meat and the marinade is cooked down to a rich, thick sauce for drizzling on top.
This is a great low carb meal. Nicely charred steak cooked medium rare (or to taste) with a low carb alternative to noodles that will keep you both healthy and trim. You’ll be so proud of yourself at utilizing the whole vegetable with no waste and the flavor can’t be beat!
- 1/4 cup hoisin sauce
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons soy sauce, reduced sodium
- 1 large broccoli stem, spiralized (or 2 medium)
- 2 cups broccoli florets
- 10 oz top sirloin steak, 1″ thick
- 1 teaspoon sesame oil
- 1 small white onion, thinly sliced from root end to top
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- Kosher salt and freshly ground pepper
- Combine the hoisin, orange juice and soy sauce with a whisk and pour into a large ziptop bag. Add the sirloin steak, seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
- Bring a large pot of water to a boil. Add the broccoli florets and cook for 3-4 minutes. Remove the broccoli with a slotted spoon to an ice bath to stop the cooking process. Let sit until chilled and then strain and drain on paper towels.
- Remove the steak from the refrigerator and let sit at room temperature for 5-10 minutes. Heat a medium cast iron skillet on high heat, spray with oil when hot and remove the steaks from the marinade and place them in the pan. Save marinade. Cook 3 minutes per side for medium-rare. Transfer to a cutting board and tent with foil. Add the reserved marinade to the pan, bring to a boil, then simmer for 2-3 minutes until slightly thickened.
- Warm a non stick skillet on the stove over high heat; add sesame oil, then add onions, garlic & ginger. Cook for 1-2 minutes. Add the broccoli noodles, season on with Kosher salt and cook 2-3 minutes. Add the blanched broccoli and heat through.
- Slice the steak into thin strips. Serve the broccoli noodles topped with the steak. Drizzle with the sauce and season to taste with salt and pepper.
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