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!
