Spiralized Zucchini Noodles with Beef & Broccoli
Makes 2 servings
Macros: 423 cal, fat 14g, carbs 37g, protein 34g, fibre 2g
For the marinade:
1/4 cup hoisin sauce
1/4 cup fresh squeezed orange juice
2 tbsp reduced sodium soy sauce
2 zucchini, spiralized
(2) x 5 ounce sirloin steaks
2 cups broccoli florets
1 teaspoon sesame oil
1/4 onion, diced
1 tbsp minced garlic
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.