Spiralized Shanghai Beef with Broccoli
Makes 2 servings
Macros: 367cal, fat 11g, carbs 32g, protein 35g, fibre 5g
Ingredients:
For the marinade:
1/4 cup hoisin sauce
1/4 cup fresh squeezed orange juice
2 tbsp reduced sodium soy sauce
2 zucchini, spiralized
cooking spray
(2) x 5 ounce sirloin steaks
2 cups broccoli florets
1 teaspoon sesame oil
1/4 onion, diced
1 clove garlic, minced
1 tablespoon fresh ginger, minced (optional)
Directions:
Combine the hoisin, orange juice and soy sauce with a whisk. Add sirloin 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 zucchini 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 enjoy.
