Spiralized Shanghai Beef and Broccoli
If you’re searching for a delightful and nutritious meal that combines the best of Asian flavors with a modern twist, look no further than this Spiralized Shanghai Beef and Broccoli! This dish is not only visually stunning with its vibrant colors and textures, but it also packs a punch in terms of flavor and health benefits. By spiralizing broccoli stems, we create a noodle-like base that holds the savory sauce beautifully, making each bite a perfect balance of beef, veggies, and a heavenly glaze. Let’s dive into why you should make this dish and how to prepare it!
Top Reasons to Make Spiralized Shanghai Beef and Broccoli
- Healthier Choice: Using spiralized broccoli stems adds fiber and nutrients, making this dish lighter without sacrificing flavor.
- Quick and Easy: This meal can be prepared in under 30 minutes, perfect for busy weeknights.
- Flavor Explosion: The combination of hoisin sauce, fresh orange juice, and sesame oil creates a mouthwatering taste that’s hard to resist.
- Customizable: Adjust the ingredients based on your preferences or what you have on hand for a unique twist every time.
What You’ll Gather
- 1/4 cup hoisin sauce: For a sweet and savory glaze.
- 1/4 cup fresh squeezed orange juice: Adds brightness and acidity.
- 2 tbsp reduced sodium soy sauce: For umami depth.
- 26 oz total 2-inch thick broccoli stems, spiralized: The star of the dish!
- Cooking spray: To prevent sticking.
- 2 (5-ounce) sirloin steaks, 1-inch thick: Tender and flavorful protein.
- 2 cups broccoli florets: For added texture and nutrition.
- 1 tsp sesame oil: A rich, nutty flavor.
- 1/4 large white onion, julienned: For sweetness and crunch.
- 1 tbsp garlic, minced: A flavorful aromatic.
- 1 tbsp fresh ginger, minced: Adds warmth and spice.
What You’ll Need (Gear)
- Spiralizer: To turn broccoli stems into beautiful spirals.
- Large skillet or wok: For stir-frying the ingredients together.
- Cutting board and knife: For prepping your veggies and meat.
- Measuring cups and spoons: For accurate ingredient measurement.
- Spatula: To toss everything together while cooking.
Spiralized Shanghai Beef and Broccoli, Made Easy
Step 1: Prepare the Ingredients
Start by spiralizing the broccoli stems using a spiralizer. Aim for long, noodle-like strands. Set these aside. Chop the broccoli florets into bite-sized pieces, julienne the onion, and mince the garlic and ginger.
Step 2: Marinate the Beef
In a bowl, combine the hoisin sauce, fresh orange juice, and reduced sodium soy sauce. Slice the sirloin steaks into thin strips against the grain, then add them to the marinade. Let them soak while you prepare the vegetables.
Step 3: Cook the Beef
Spray your skillet or wok with cooking spray and heat it over medium-high heat. Once hot, add the marinated beef strips. Sear them for about 3-4 minutes, or until they are browned and cooked through. Remove the beef from the skillet and set aside.
Step 4: Stir-Fry the Vegetables
In the same skillet, add a little more cooking spray if needed. Toss in the julienned onion, minced garlic, and ginger, sautéing for about 1-2 minutes until fragrant. Then, add the broccoli florets and spiralized broccoli stems, stirring frequently for another 3-4 minutes until they are tender yet still crisp.
Step 5: Combine Everything
Return the cooked beef to the skillet with the vegetables. Drizzle the sesame oil over the top and toss everything together until the beef and veggies are well coated in the sauce. Cook for an additional minute to heat through.
Step 6: Serve and Enjoy!
Spoon the Spiralized Shanghai Beef and Broccoli onto a plate or in a bowl. You can garnish with additional sesame seeds or sliced green onions for extra flavor and texture. Serve immediately while hot!
Make It Your Way
- Swap the Protein: Try chicken, shrimp, or tofu for a different protein option.
- Add More Veggies: Bell peppers, carrots, or snap peas can add flavor and color.
- Spice It Up: Add crushed red pepper flakes or sriracha for a spicy kick.
- Make It Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
Watch Outs & How to Fix
While making Spiralized Shanghai Beef and Broccoli is straightforward, here are a few tips to ensure everything goes smoothly:
- Overcooking the Beef: Keep an eye on the beef while cooking. It cooks quickly and can become tough if overcooked.
- Too Much Sauce: If the dish becomes too saucy, add more vegetables to balance the flavors.
- Veggies Getting Soggy: Stir-fry the vegetables on high heat to maintain their crunch.
Save for Later: Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat to prevent the broccoli from becoming mushy. You can also enjoy this dish cold as a salad if you prefer!
Spiralized Shanghai Beef and Broccoli Q&A
Can I use frozen broccoli instead of fresh?
While fresh broccoli is recommended for its texture and flavor, you can use frozen broccoli if that’s what you have on hand. Just be sure to thaw and drain it well before adding it to the stir-fry.
What can I serve with Spiralized Shanghai Beef and Broccoli?
This dish is delicious on its own, but you can serve it with steamed rice, quinoa, or cauliflower rice for a complete meal.
How do I make this dish vegetarian?
Simply replace the beef with firm tofu or tempeh. Marinate and cook them in the same way to absorb all those delicious flavors!
Can I prepare this dish in advance?
Yes! You can prep the ingredients ahead of time and store them separately in the refrigerator. When you’re ready to cook, simply follow the steps, and you’ll have a fresh meal in no time.
Final Thoughts
Spiralized Shanghai Beef and Broccoli is more than just a recipe; it’s a celebration of flavors, colors, and textures that will impress your family and friends. The combination of tender beef, vibrant broccoli, and a luscious sauce makes this dish a standout at any dinner table. With its quick preparation and endless customization options, it’s bound to become a staple in your kitchen. Whether you’re looking to elevate your weeknight meals or impress guests with a restaurant-quality dish, this recipe is your ticket to culinary success. Enjoy the process and, most importantly, enjoy every delicious bite!
Spiralized Shanghai Beef and Broccoli
Ingredients
Equipment
Method
- Start by spiralizing the broccoli stems using a spiralizer. Aim for long, noodle-like strands. Set these aside. Chop the broccoli florets into bite-sized pieces, julienne the onion, and mince the garlic and ginger.
- In a bowl, combine the hoisin sauce, fresh orange juice, and reduced sodium soy sauce. Slice the sirloin steaks into thin strips against the grain, then add them to the marinade. Let them soak while you prepare the vegetables.
- Spray your skillet or wok with cooking spray and heat it over medium-high heat. Once hot, add the marinated beef strips. Sear them for about 3-4 minutes, or until they are browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add a little more cooking spray if needed. Toss in the julienned onion, minced garlic, and ginger, sautéing for about 1-2 minutes until fragrant. Then, add the broccoli florets and spiralized broccoli stems, stirring frequently for another 3-4 minutes until they are tender yet still crisp.
- Return the cooked beef to the skillet with the vegetables. Drizzle the sesame oil over the top and toss everything together until the beef and veggies are well coated in the sauce. Cook for an additional minute to heat through.
- Spoon the Spiralized Shanghai Beef and Broccoli onto a plate or in a bowl. You can garnish with additional sesame seeds or sliced green onions for extra flavor and texture. Serve immediately while hot!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat to prevent the broccoli from becoming mushy.
- This dish can be enjoyed cold as a salad if preferred!
