Spiralized Shanghai Beef and Broccoli
Don’t toss those broccoli stems—use them. The thick portions of broccoli stems can be spiralized into firm, noodle-like strands that make an excellent low-carb alternative to pasta in stir-fries and Asian-style dishes. If you own a spiralizer, it’s the easiest way to transform stems into noodles; a mandoline with a julienne blade or a bag of broccoli slaw are good alternatives if you don’t have one.
Tips for spiralizing broccoli stems: choose stems that are at least about 2 inches in diameter for the best, long spirals. Trim any uneven or protruding bits and use a potato peeler to smooth the surface if needed. When feeding the stem into the spiralizer, secure the thicker end on the spikes—this helps produce even strands and reduces breakage.
This recipe was inspired by a contemporary take on classic Shanghai-style flavors, featuring hoisin and a touch of orange juice to brighten the sauce. It balances savory, sweet, and tangy notes while keeping the dish substantial with sirloin steak. The method is straightforward—marinate the steak, blanch the broccoli, quickly sear the meat, reduce the marinade into a glossy sauce, and stir-fry the aromatics and broccoli noodles.
Spiralized Shanghai Beef and Broccoli
A quick overview: tender marinated sirloin paired with blanched broccoli florets and spiralized broccoli stems, finished with a hoisin-orange pan sauce. Serves 2. Total time about 2 hours 30 minutes including a 2-hour marinade (active cook time ~30 minutes).
Ingredients
- 1/4 cup hoisin sauce
- 1/4 cup fresh-squeezed orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 broccoli stems (about 6 oz total), each at least 2″ thick, spiralized
- Cooking spray or a light coating of oil for the pan
- 2 sirloin steaks (about 5 oz each), 1″ thick
- 2 cups broccoli florets, blanched
- 1 teaspoon sesame oil (aji sesame oil if available)
- 1/4 large white onion, julienned
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt, to taste
Cook Time and Yield
- Cook time: 30 minutes (active)
- Marinating time: 2 hours
- Total time: 2 hours 30 minutes
- Yield: 2 servings
- Serving size: 1/2 recipe
Instructions
- Combine the hoisin, orange juice, and soy sauce in a bowl and whisk until smooth. Reserve about half for finishing the dish, then add the steaks to the remaining marinade and refrigerate for 2 hours.
- While the steaks marinate, bring a large pot of water to a gentle boil. Place the broccoli florets (and any trimmed stem pieces you want to use) in a wire basket and blanch for 3–4 minutes until bright green and just tender. Immediately transfer to an ice water bath to stop cooking and retain color. Drain and set aside.
- When ready to cook, let the steaks sit at room temperature for about 5 minutes. Remove steaks from the marinade, reserving the marinade for the sauce.
- Heat a medium nonstick sauté pan over high heat. Lightly spray or oil the pan. Sear the steaks 3 minutes per side for medium-rare (adjust time for desired doneness). Transfer steaks to a cutting board and let rest briefly.
- Add the reserved marinade to the hot skillet, reduce heat to medium-low, bring to a simmer, and cook 2–3 minutes until slightly thickened and glossy to make the sauce.
- In a separate large nonstick skillet, warm the sesame oil over high heat. Add the julienned onion, minced garlic, and minced ginger and cook 1–2 minutes until fragrant. Add the spiralized broccoli stems, season lightly with salt, and stir-fry about 3 minutes until they begin to soften but still retain some bite. Add the blanched broccoli florets and heat through.
- Divide the broccoli noodles and florets between two plates. Slice the rested steak thinly against the grain and arrange on top of the noodles. Spoon the reduced hoisin-orange sauce over the steak and serve immediately.
Nutrition (per serving)
Calories: 349 kcal; Carbohydrates: 29 g; Protein: 36 g; Fat: 9 g; Fiber: 5 g; Sodium: 1230 mg; Sugar: 5 g; Cholesterol: 61 mg; Saturated fat: 0.5 g.
Notes and Tips
- Spiralizer choice: use any reliable spiralizer for consistent results. If you don’t have one, a julienne blade or pre-shredded broccoli slaw works well.
- Choose thicker broccoli stems for longer, sturdier spirals. Trimming and peeling uneven areas helps the stem feed evenly into the spiralizer.
- If you prefer a milder sauce, reduce the hoisin by a tablespoon and add a splash more orange juice or a teaspoon of rice vinegar to brighten flavors.
- Adjust steak cooking time to suit preferred doneness; allow the meat to rest before slicing to keep it juicy.
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