Spiralized Shanghai Beef and Broccoli

Skinnytaste.com
Servings: 2 • Size: 1/2
Calories: 349 • Fat: 9 g • Carb: 29 • Fiber: 5 g • Protein: 36 g • Sugar: 5 g
Sodium: 1230 mg  • Cholest: 61 mg

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

Directions:

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.