• Karri Anne Cameron

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.


#zucchini

#teamange

#marinade

#steak

#leftovers